These Sweet Heat Bread and Butter Pickles are a tasty mix of sweet and spicy. Made with fresh cucumbers and a secret blend of spices, they’re perfect for sandwiches or snacking!
Trust me, once you start munching on these crunchy pickles, it’s hard to stop. They’re like a party in your mouth! 🎉 I like to keep a jar handy for quick lunches—so easy and delicious!
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers are key for crunchiness. If you can’t find pickling cucumbers, regular ones work too. Just make sure they’re firm and not overly ripe.
Onions: Sweet onions, like Vidalia, are great for a milder flavor. You can substitute with red onions for a bolder taste and nicer color.
Kosher Salt: This is the best for quick pickling, but you can use sea salt if needed. Just avoid table salt since it can make the pickles too salty.
Vinegar: Apple cider vinegar adds a nice tang. However, you can swap it with white vinegar if that’s what you have on hand.
Red Pepper Flakes: Spice it up! You can adjust the amount based on your heat preference. If you want more flavor without too much heat, try using fresh sliced jalapeños instead.
How Do I Achieve Perfectly Crunchy Pickles?
To get those satisfying crunchy pickles, it’s all about the prep and cooking time. Begin by salting the cucumbers: this helps draw out excess moisture and keeps them crisp during pickling.
- After salting, rinse your cucumbers and onions well to remove excess salt—this balances the flavors.
- When making the pickling liquid, bring it to a boil before adding the veggies. This short cooking time (just 5 minutes) prevents mushiness while letting the flavors meld.
- Lastly, make sure to let your pickles cool in the brine! They develop more flavor this way and staying in the liquid helps maintain crunch.
How to Make Sweet Heat Bread and Butter Pickles
Ingredients You’ll Need:
For the Pickles:
- 8 cups thinly sliced cucumbers (about 4-5 medium cucumbers)
- 2 cups thinly sliced onions (about 2 medium onions)
- 1/4 cup kosher salt
For the Pickling Brine:
- 2 1/2 cups granulated sugar
- 2 cups apple cider vinegar (or white vinegar)
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric powder
- 1/2 to 1 teaspoon crushed red pepper flakes (adjust for desired heat)
- Optional: 1/2 teaspoon ground ginger for added spice
- 4-5 cloves garlic, thinly sliced (optional for extra flavor)
How Much Time Will You Need?
This recipe takes about 2 hours for initial preparation (mostly waiting time) and an additional 30 minutes for cooking and cooling. You’ll want to let the pickles sit in the fridge for at least 24 hours for the best flavor blend, and they keep well for up to 2 weeks. It’s a simple and rewarding process!
Step-by-Step Instructions:
1. Prepare the Cucumbers and Onions:
In a large bowl, combine your sliced cucumbers and onions. Sprinkle the kosher salt over them and toss everything together until the veggies are well coated. Cover the bowl and let it sit at room temperature for 2 hours. This time allows the salt to draw out excess moisture from the vegetables.
2. Rinse and Drain:
After 2 hours, rinse the cucumbers and onions thoroughly under cold water. This step is important to remove the excess salt. Drain them well and set aside while you prepare the pickling brine.
3. Make the Pickling Liquid:
In a large saucepan, combine the granulated sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and crushed red pepper flakes (plus the optional ginger and garlic if using). Place the saucepan over medium heat and bring the mixture to a boil, stirring until the sugar has completely dissolved.
4. Cook the Vegetables:
Once the pickling liquid is boiling, add the drained cucumbers and onions into the saucepan. Stir well, then return the mixture to a boil before reducing the heat to let it simmer gently for about 5 minutes. This quick cooking helps soften the cucumbers while infusing them with flavor.
5. Cool the Pickles:
Remove the saucepan from the heat and allow the pickles to cool in their brine for about 30 minutes. This step enhances the flavors as they meld together.
6. Jar and Refrigerate:
Carefully transfer the pickles and their liquid into clean jars. Seal the jars well and refrigerate. For the best flavor, let them sit in the fridge for at least 24 hours before enjoying. Your sweet heat pickles will stay fresh for up to 2 weeks!
Enjoy these Sweet Heat Bread and Butter Pickles on sandwiches, burgers, or straight from the jar! They’re a fantastic addition that adds a perfect sweet and spicy crunch!
Can I Use Different Types of Cucumbers?
Absolutely! While pickling cucumbers are ideal for crunchiness, you can also use regular cucumbers. Just make sure they’re firm and not too ripe to maintain that delightful texture.
How Can I Adjust the Spice Level?
If you’d like your pickles spicier, feel free to increase the amount of crushed red pepper flakes. Alternatively, you can add sliced jalapeños for a fresh heat. For a milder flavor, simply reduce the pepper flakes.
Can I Make These Pickles Ahead of Time?
Yes! These pickles taste even better after they’ve had some time to marinate. Prepare them ahead and keep them refrigerated; they’ll stay fresh for up to 2 weeks!
How Do I Store My Leftover Pickles?
Store any leftover pickles in airtight jars in the refrigerator. Make sure they’re submerged in their brine to keep them crunchy and flavorful. Enjoy them as a tasty addition to meals or as a snack!
