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.
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Ingredients
- 1.5 Cup Cucumbers peeled and sliced
- 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 Meduim Onion peeled
- 3 Cloves Garlic peeled
Instructions
- These pickles are meant to be put into sterilized jars and heat sealed.
- Add in all ingredients and follow instructions on sealing the sterilized jars.
- To learn how to can please visit How to Can Pickles
Notes
Makes 1 quart of picklesÂ
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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