Photo of Hot & sweet pickles by WW

Hot & sweet pickles

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SmartPoints® value per serving
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(s)

½ pound(s), ends trimmed, sliced into ¼-inch-thick rounds

Apple cider vinegar

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