The philosophy of salting and icing
goes for these Sweet & Spicy Refrigerator Pickles. This rendition
of bread and butter pickles relies on warm spices, like coriander and
allspice for flavor. Fresh jalapeño and peppercorns add a kick, and,
intentionally, they’re not too sweet.
Makes
64 servings (about 4 pints)
Total Time
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Ingredients
TOSS:
BOIL:
Test Kitchen Approved
Slicing the cucumbers a little
thicker (¼-inch thick) and icing
them before pickling makes for
a crispier, crunchier pickle.
Sterilize pint jars, lids, and rings
before use. Pickles will keep,
refrigerated, for 2–4 weeks, but
if they develop any off flavors
or smells, discard them.
Instructions
Toss cucumbers, jalapeños, and
onion with salt in a colander set
over a bowl; cover with ice and
refrigerate for 3 hours, tossing
occasionally. Rinse and drain
cucumber mixture; transfer and
pack into four sterilized pint jars,
leaving ½-inch of space at top.
Boil vinegar, water, granulated
sugar, brown sugar, coriander,
peppercorns, clove, turmeric,
and allspice in a saucepan over
medium heat until sugars dissolve
and flavors infuse, 5 minutes.
Divide vinegar mixture among jars,
leaving ½-inch below each jar’s
neck; cool to room temperature.
Tightly seal jars with lids; refrigerate
at least 8 hours. Store pickles in
refrigerator; use within 2–4 weeks.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 23
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 91mg 3%
% Daily Value*
Carbs 6g 2%
Protein 0g
*Percent Daily Values are based on a 2,000 calorie diet.