Ingredients:
4-6 small cucumbers (Kirby or pickling cucumbers), sliced into rounds
1 cup apple cider vinegar
1/2 cup white vinegar
1 cup sugar
1/4 cup honey
1 tbsp kosher salt
2 tsp red pepper flakes (adjust to taste)
1 tsp mustard seeds
1 tsp black peppercorns
1/2 tsp turmeric (optional, for color)
2 cloves garlic, smashed
1 small onion, thinly sliced (optional, for added flavor)
Directions:
Prepare the Cucumbers: Slice the cucumbers into 1/4-inch rounds and set aside.
Make the Brine: In a medium saucepan, combine the apple cider vinegar, white vinegar, sugar, honey, salt, red pepper flakes, mustard seeds, black peppercorns, turmeric, and garlic. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved.
Pack the Jars: Place the sliced cucumbers and onion slices (if using) into a clean, heatproof jar. Pour the hot brine over the cucumbers, ensuring they are fully submerged.
Cool and Store: Let the pickles cool to room temperature. Once cooled, seal the jar with a lid and refrigerate for at least 24 hours to allow the flavors to develop. The pickles will become more flavorful the longer they sit.
Serve: Enjoy your sweet heat pickles as a snack, on sandwiches, or as a tangy side dish.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes (plus 24 hours for pickling)
Servings: 1 jar
Calories: 15 kcal per serving (1-2 slices)
