Hot & Sweet Pickles
0
Points®
Total time: 12 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
It’s so easy to pickle your own cucumbers. This combination of spices is wonderful, but you can use whatever whole spices you like or have on hand, such as coriander seeds or fennel seeds. The pickles taste good even after 1 hour but, of course, get better with time. They are great for snacking, stuffing into sandwiches or burgers, or chopping up and mixing into tuna or egg salad to add a little zip.
Ingredients
Cucumber
½ pound(s), ends trimmed, sliced into ¼-inch-thick rounds
Apple cider vinegar
⅓ cup(s)
Unpacked brown sugar
2 tsp
Dill
1 Tbsp, fresh, chopped
Black pepper
1 tsp, peppercorns
Whole allspice
1 tsp, berries
Crushed red pepper flakes
1 tsp
Kosher salt
1 tsp
Instructions
1
Place cucumbers in 16-oz mason jar. In small saucepan, bring vinegar and sugar to simmer over medium heat, stirring to dissolve sugar. Remove from heat. Add dill, peppercorns, allspice, crushed red pepper, and salt to saucepan and pour over cucumbers. Cover jar tightly, then shake to fully submerge cucumbers. Refrigerate for at least 12 hours and up to 2 weeks.
2
Serving size: 4 pickles
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