Sauces & Stuff
Sweet & Spicy Refrigerator Pickles
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.
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.
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.
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 91mg 3%
Carbs 6g 2%
*Percent Daily Values are based on a 2,000 calorie diet.