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Spicy Sandwich Pickles
Spicy pickles are perfect on burgers or chopped up on hot dog. Great as a sandwich topper or a snack straight out of the jar.
Prep Time
15
minutes
mins
Refrigerator Time
5
days
d
Total Time
5
days
d
15
minutes
mins
Course:
Condiments
Cuisine:
American
Servings:
2
pints
Calories:
19
kcal
Author:
Sydney Dawes
Ingredients
5
Pickling Cucumbers
2
cups
white vinegar
5% acidity
2
cups
water
4
cloves
garlic
peeled and cut in half
1
teaspoon
kosher salt
Pickling Spice
1
teaspoon
dill seed
1
teaspoon
mustard seed
1
teaspoon
coriander seed
1
teaspoon
allspice berries
1
teaspoon
red pepper flakes
1
teaspoon
black peppercorns
Instructions
Wash mason jars in warm soapy water.
Fill a large stockpot with water and boil jars for 5 minutes. Remove jars and pour out any water. Set on clean towel to dry.
Wash and dry cucumbers then slice about 1/4 inch thick.
Place the cucumbers in large shallow bowl or dish and sprinkle with the salt and let sit while preparing the pickling liquid and spice mixture.
In a small bowl mix the pickle spice ingredients and divide evenly between the prepared jars.
Add one or two garlic cloves to each jar.
Divide the cucumbers evenly between the 1/2 pint jars.
In a medium saucepan heat the vinegar, water and simmer for a couple of minutes.
Pour the hot liquid over the cucumbers making sure they are completely covered in the liquid. Let jars cool for about one hour.
Place lids on jars and shake to mix up the spices.
Refrigerate for at least 3 days before opening, Can be stored refrigerated for up to 3 weeks.
Nutrition
Serving:
2
g
|
Calories:
19
kcal
|
Carbohydrates:
2
g
|
Sodium:
269
mg