Sweet Heat Canned Pickles
So delish, crunchy and the sweet and heat make you want to eat more. This is a traditional canning recipe so they pickles are shelf stable if all procedures are followed according to the Ball Canning website. The link to their site is in the Notes Section of this recipe.
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Equipment
- 1 Quart Mason Jar with new lid and ring
- 1 Jar Lifter
- 1 Large Pot
- 1 Rack for the Pot Do not place Jar directly on the bottom without a rack
- 1 Wide Mouth Funnel
- 1 Small Butter Knife
Ingredients
- 1.5 Cup Cucumbers
- 1 Bay Leaf
- 1/8 Teaspoon Red Pepper Flake
- 1/8 Teaspoon Chipotle Powder
- 1/8 Teaspoon Chili Powder
- 1/8 Teaspoon Onion Powder
- 1/8 Teaspoon Pickling Spice
- 5 Tablespoons Sugar
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Jalapeno Peppers in a jar or fresh
- 1/2 Cup White Vinegar
- 2 Cups Water
- 1/4 Onion peeled
- 3 Cloves Garlic peeled
Instructions
- Gather your ingredients
- This recipe requires that your jars be sterilized and water bath sealed. Boil the jars for 10 minutes. Always use clean surfaces and have a clean towel ready for your hot jars.Wash lids and bands in warm soapy water. Use caution when handling hot jars and boiling water. If you have not yet done so visit the Ball Mason Jar website to understand canning safety. Not following their instructions can lead to illness or even death. Link is in the Notes
- Wash the cucumber and pepper if using fresh Jalapeno
- Slice your cucumber into the desired shape
- Chop your Jalapeno
- Add in all ingredients to the jar, starting with the onions, garlic, jalapenos, and bay leaf
- Place the rest of the dry spices next
- Add the pickles, packing tightly and making sure they stay under the 1st rim of the Mason Jar
- Add the vinegar and fill the rest of the jar with water leaving 1/2 inch of head space in the jar. Plunge a small knife into the jar 2 or 3 times to release any air bubbles,
- Add the lid and screw the band on loosely enough to secure it to the jar without it slipping but do not tighten
- Place the jar in the rack and lower it into boiling water Water must be an inch over the jar height
- Cook for 15 minutes then turn off heat and let sit for 5 more
- Carefully remove the jar with the jar lifter and place onto a clean towel to cool.
- Check the jar after 2 hours to see if it has a good seal, you may even it making a ping sound as the seal tightens on it's own. If for some reason your jar did not seal its is okay simply place it in the fridge and eat over the next few weeks, Once you are sure it has sealed you can leave out for the day and just tighten the seal before you place the completely cooled pickles into your pantry.
Notes
Visit: Ball Mason Jar Website
Makes 1 quart of picklesÂ
Nutrition
Calories: 31kcalCarbohydrates: 7gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.004gSodium: 1434mgPotassium: 46mgFiber: 0.3gSugar: 6gVitamin A: 71IUVitamin C: 1mgCalcium: 9mgIron: 0.2mg
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To Make a Quart of Pickles
- 1 Cup and a Half of Cucumbers (peeled and sliced)
- 1 Bay Leaf
- 1/8 of a Teaspoon of Red Pepper FlakeÂ
- 1/8 of a Teaspoon Chipotle PowderÂ
- 1/8 of a Teaspoon Chili PowderÂ
- 1/8 of a Teaspoon of Onion Powder
- 1/8 of a Teaspoon of Pickling SpiceÂ
- 5 Tablespoons of SugarÂ
- 2 Tablespoons of Kosher Salt
- 2 Tablespoons of Jalapeno Peppers (in a jar or fresh)
- 1/2 Cup of White Vinegar
- 2 Cups of WaterÂ
- A Quarter of an Onion (peeled)
- A Few Cloves of Garlic (peeled)Â Â
- This is a traditional canning recipe. These pickles are meant to be put into sterilized jars and heat sealed.Â
- Add in all ingredients and follow instructions on sealing the sterilized jars.Â
To learn how to can please visit How to Can Pickles
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Tried this and I love how easy it was