SWEET HOT PICKLES

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This recipe is the result of playing around with several different recipes after trying and falling in love with a commercial brand of sweet hot pickles. If you don't want hot pickles, just omit the pepper and you will have something close to a real crispy bread and butter pickle. After opening a jar, remove the pepper as the pickles will keep getting hotter. You could experiment with a different kind of pepper however we tried jalapeno and the taste was not the same and was a little weird, to us anyway!

Provided by Lunchmeat

Categories     Spicy

Time P2DT2h

Yield 6-8 pints, 6-8 serving(s)

Number Of Ingredients 9

7 lbs washed and sliced cucumbers
1 3/4 cups pickling lime
3 tablespoons pickling spices
1 teaspoon celery seed
9 cups white vinegar
8 cups sugar
2 teaspoons turmeric
2 1/2 tablespoons salt
6 -8 habanero peppers

Steps:

  • Place sliced cucumbers in 1 gallon cold water and mix in 1 3/4 cups pickling lime. Refrigerate overnight. Next day, rinse 3-4 times until water is clear. Soak 3-4 hours in ice water then drain.
  • Using 3-4 layers of cheesecloth, make a spice bag with the pickling spice and celery seed, tie bag well.
  • Bring the vinegar, sugar, turmeric, spice bag and salt to a boil. Add cucumber slices and boil 30-40 minutes until cucumbers are mostly clear. Remove spice bag.
  • Pack cucumbers and syrup into hot, sterilized jars. If using peppers, add 1 pepper to each jar. Adjust lids and bands. Put into enough boiling water to cover jars and boil for 15 minutes. Make sure jars seal.

Nutrition Facts : Calories 1208.6, Fat 0.9, SaturatedFat 0.2, Sodium 2940.2, Carbohydrate 293.8, Fiber 3.5, Sugar 279.1, Protein 4.4

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