Sweet & Spicy Pickles
Author: Mia Martinez
Total Time: 20 minutes + 1–2 days marinating
Yield: 24 servings
Make your own Sweet and Spicy Pickles at home with this simple recipe—crispy, flavorful, and ready in just a couple of days.
Ingredients
1 large jar (about 46 oz) plain dill pickles
2 cups sugar
1–2 kg small cucumbers, salted and chilled
6 garlic cloves, minced
2 tsp fresh jalapeño, finely chopped (adjust for heat level)
2 tsp red pepper flakes
2 tsp chopped parsley
Instructions
1. Prepare the Cucumbers
Drain the cucumbers and discard their original brine.
Slice them into ¼–½ inch rounds.
Save the empty jar for storing the pickles later.
Blanch the cucumber slices in a boiling mixture of white vinegar, water, and salt for 1–2 minutes. Remove while still firm.
2. Start Layering
In a large jar, begin layering the ingredients:
Add about 1½ cups of sliced cucumbers.
Sprinkle with ½ cup sugar.
Add 2 minced garlic cloves, ½ tsp red pepper flakes, and ½ tsp chopped jalapeño.
3. Repeat the Layers
Continue layering cucumbers and seasonings until all ingredients are used.
If any sugar remains, sprinkle it over the top.
4. Let Them Marinate
Cover the jar and leave it at room temperature for about 1 hour, or until the sugar begins to dissolve.
Shake or stir gently to help distribute the sugar evenly.
5. Marinate Overnight
Leave the jar on the counter for several hours or overnight so the flavors can fully develop.
6. Refrigerate
After the initial marination, stir again and refrigerate for 1–2 days before serving.
Optional Enhancements
Add 2 teaspoons of brown sugar while cooking the cucumbers for a deeper flavor.
Hot-pack the pickles for improved shelf life.
