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Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A truly piquant pickle that will satisfy those of us who have a loose sweet tooth. I have been looking for a truly flavorful pickle recipe, not sweet, but not just spicy, either. The key is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 day
total:
1 day
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.

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  • Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.

Cook's Note:

You can cut the cucumbers into rounds, if you prefer.

Nutrition Facts

26 calories; protein 1.1g; carbohydrates 5.8g; fat 0.3g; sodium 488.3mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2018
I couldn’t find brown mustard seed, so I just doubled the yellow mustard seed. Also tweaked the red pepper up by double. And I will never need to buy pickles again. These are better than anything you’d find in the supermarket and cheaper to make than you’d find them in a specialty store. And they couldn’t get a lot simpler to make either! Read More
(4)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/05/2018
I couldn’t find brown mustard seed, so I just doubled the yellow mustard seed. Also tweaked the red pepper up by double. And I will never need to buy pickles again. These are better than anything you’d find in the supermarket and cheaper to make than you’d find them in a specialty store. And they couldn’t get a lot simpler to make either! Read More
(4)
Rating: 5 stars
03/16/2019
I loooove this recipe! I upped the chili flakes for my family's spicy palate but made no other changes. First batch is gone, so I bought more cukes for round 2. Delish! Read More
(3)
Rating: 5 stars
08/13/2020
Love love love these! I also add a couple of dashes if cayenne pepper which gave it an extra kick! Read More
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