Another good name for these might be Spicy Bread and Butter Pickles. I don't really know what all goes in a bread and butter pickle, but these are kinda sweet, kinda salty, kinda spicy. They are really yummy! I found the recipe here and adapted a bit to what I have available. I think you could change it up for what you can get. We've had fun having some on hand these past few weeks to eat as snacks or with sandwiches. They are super quick to throw together and are ready to eat the same day if you want! I use the local Chinese cucumbers--they work great and are not too seedy. Hope you make a batch of these to enjoy!
Sweet and Spicy Pickles
~ 3 long Chinese cucumbers (or similar thin, pickling cucumber)
sliced onion
1 1/2 small red peppers (or other spicy pepper)
3/4 cup sugar
3/4 cup white vinegar
3/4 cup rice vinegar
3 tsp salt
3/4 tsp celery seed
3/4 tsp mustard seed
Wash cucumbers well and kind of scrub off the bumpy outsides a bit. Slice thinly and stuff into a 1 liter sized jar along with some sliced onions (as many as you'd like for flavor or eating--they are yummy too!).
Using a small knife, slice longways down the peppers and scrap out the seeds and ribs (Make sure to wear gloves or plastic bags over your hands!). Place peppers, celery seeds and mustard seeds into the jar with the cucumbers and onions (If using a larger pepper, slice it up some, these little ones can be cut in two or thrown in whole).
In a small saucepan, whisk together vinegars, sugar and salt. Stir over medium high heat until the sugar is dissolved. Pour the hot mixture into the jar. After it sits about 5 minutes, you might be able to stuff in a few more cucumber slices. Leave jar to sit and cool. I've been leaving mine on the counter for about 8 hours but you could refrigerate sooner than that too.
Notes: I've been taking the peppers out of the jar once its cooled. The pickles have gotten plenty spicy, plenty fast! My kids can still eat them. I used a 1 liter jar from Ikea for this recipe size. Just half or multiply for whatever size containers you have! I randomly had a jar of black mustard seeds--not something I normally keep stocked, not sure why I even have it, but that's what I use!
Sweet and Spicy Pickles
~ 3 long Chinese cucumbers (or similar thin, pickling cucumber)
sliced onion
1 1/2 small red peppers (or other spicy pepper)
3/4 cup sugar
3/4 cup white vinegar
3/4 cup rice vinegar
3 tsp salt
3/4 tsp celery seed
3/4 tsp mustard seed
Wash cucumbers well and kind of scrub off the bumpy outsides a bit. Slice thinly and stuff into a 1 liter sized jar along with some sliced onions (as many as you'd like for flavor or eating--they are yummy too!).
In a small saucepan, whisk together vinegars, sugar and salt. Stir over medium high heat until the sugar is dissolved. Pour the hot mixture into the jar. After it sits about 5 minutes, you might be able to stuff in a few more cucumber slices. Leave jar to sit and cool. I've been leaving mine on the counter for about 8 hours but you could refrigerate sooner than that too.
Notes: I've been taking the peppers out of the jar once its cooled. The pickles have gotten plenty spicy, plenty fast! My kids can still eat them. I used a 1 liter jar from Ikea for this recipe size. Just half or multiply for whatever size containers you have! I randomly had a jar of black mustard seeds--not something I normally keep stocked, not sure why I even have it, but that's what I use!
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