Recipe: Sweet & Spicy Pickles

So as I’ve mentioned, I’m out of town this week for work, but I’ve had some fabulous ladies guest posting on the blog this week, and this sweet Alabama lady is no different!  I met Lauren at a blate a few weeks back and I really enjoyed getting to know her that day and since through her blog!  She has this recipe for y’all today that looks amazing and I’m definitely going to have to try it myself!  Check out Lauren’s recipe and then hop on over to her blog and say hi, I know she’d appreciate it!

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Hey! I’m Lauren and I blog over at Simply Free. I’m a southern newlywed trying to live out this life as simply & creatively as I can while serving Christ, loving others, and finding an abundance of joy & laughter along the way! I write about life & love, as well as recipes & other crafts I’ve really enjoyed creating. I am so excited to guest post over here with the lovely miss Heather. She is simply wonderful & it has been so great getting to know her so I was delighted when she asked if I wanted to do a guest post 🙂

I wanted to share this recipe for sweet & spicy pickles with y’all because it is one of my favorites for the husband and I to do together! As we both love Wickles, we have really taken to making these as our family “gift” for holidays and housewarming presents. And it’s really quite a simple process once you get the hang of it 🙂 

1. Put the cucumbers, onions, pickling salt, and water in a large (non-reactive) bowl. 

2. Cover and let the cucumber/onion mix soak for about 2 hours. 

3. Drain the water from the cucumber/onion mix through a colander and rinse well for 5 minutes. Drain well and set aside while you mix the remaining ingredients.

4. Combine the vinegar’s (white & apple cider), sugar, *mustard seeds, turmeric, cloves*, garlic, and dried peppers in a medium saucepan over high heat. 

5. Bring to a boil, reduce the heat to medium then add the cucumber/onion mix. Stir the mixture while in the pan.  Bring to a simmer and then remove the saucepan from the heat.

6. Set up a station of the hot sterilized pint-size preserving jars & tongs near the saucepan mixture.

*note: sterilize the jars in a hot soapy soak in the sink for about 30 mins, then place on a cookie sheet in the oven (lids & jars) to dry – about 30 mins at 200 degrees.

7. Fill each of the jars with the pickle mixture (using a soup spoon & a wide mouth funnel if you have one), dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. 

*note: Add 1/2 teaspoon of Natural Pickle Crisp to each jar (to make more crisp if desired). 

*note: With a clean damp towel, wipe the rim and fit with a hot lid. 

*note: Screw on the metal ring just until the point of resistance is met. 

8. Process the jars in a hot-water bath for 15 minutes.

Using rubber tipped tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before eating. Serve alone, on burgers, chicken salad or even cream cheese and crackers! Happy pickling! : )