Saturday, August 10, 2013

Recipe: Spicy Sweet Pickles



Hello dear readers!

Sorry for the long hiatus... I wish I had a great excuse, but I really don't. I enjoyed my freedom this summer while off of work a little too much. I'm excited to be back developing recipes, writing posts, and most of all, hearing from you! Blogging is a new concept for me, so I'm trying to find my niche. I think mostly recipes, along with some DIY and home projects are going to be my focus.

Summertime makes me think of a lot of things. Sunshine... beach days... relaxation... pickles. I know, it is weird. Something about summer and I crave pickles! Sam isn't the biggest fan of pickles, unless it is pickled okra. We tried it for the first time last summer while visiting his family in Tennessee and we are both hooked!

To me, a good pickle has to be a lot of things; crunchy, fresh, tart, spicy and sweet. Until recently I didn't like sweet pickles. That was before I discovered Wickles. Oh buddy, those things are magical. They are sweet, with a bit of spice. They aren't your average limp, lime green, radioactive looking pickle. They are fresh, crunchy and oh so yummy! Unfortunately they are also $4-$5 a jar and at our house, a jar may last a day. Just maybe.

So the other night when a pickle craving hit (No, I swear I am not pregnant!) I decided to try and make my own. These are a refrigerator pickle recipe, so they need a few days to really soak up the great pickley flavor. I let mine refrigerate for 4 days before eating. These should last for a week or two in the fridge.





Spicy Sweet Pickles

1 pint sized canning jar, or any other kind of jar, with a lid
2-3 small cucumbers (unwaxed) sliced in 1/2 inch slices
2-3 cloves of garlic
1-2 dried guajillo chilies,  I recommend using at least one chili. I only used 1/2 and they weren't spicy enough. Feel free to use any other kind of chili, dried or fresh.
1 T raw turbinado sugar
2 T rice wine vinegar
3 T apple cider vinegar
1 t salt
1/2 t black peppercorns
1/2 t mustard seeds
1/4 t dill seeds
1/4- 1/2 c water


Slice the cucumbers into 1/2 inch slices and put inside your jar.  Add in the garlic, chilies, sugar and spices. Add in the vinegars and top off the jar with some water to fill. Secure the lid on tightly and give a good shake to mix the ingredients! Let these pickles set for a few days in the fridge to develop the flavor. If you are anything like me, these will be gone in one sitting!

Next, I am trying these with okra. Mmmm!




Enjoy!

xoxo, Brooke



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