This recipe is the result of playing around with several different recipes after trying and falling in love with a commercial brand of sweet hot pickles. If you don't want hot pickles, just omit the pepper and you will have something close to a real crispy bread and butter pickle. After opening a jar, remove the pepper as the pickles will keep getting hotter. You could experiment with a different kind of pepper however we tried jalapeno and the taste was not the same and was a little weird, to us anyway!
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Units: US | Metric
- 1Place sliced cucumbers in 1 gallon cold water and mix in 1 3/4 cups pickling lime. Refrigerate overnight. Next day, rinse 3-4 times until water is clear. Soak 3-4 hours in ice water then drain.
- 2Using 3-4 layers of cheesecloth, make a spice bag with the pickling spice and celery seed, tie bag well.
- 3Bring the vinegar, sugar, turmeric, spice bag and salt to a boil. Add cucumber slices and boil 30-40 minutes until cucumbers are mostly clear. Remove spice bag.
- 4Pack cucumbers and syrup into hot, sterilized jars. If using peppers, add 1 pepper to each jar. Adjust lids and bands. Put into enough boiling water to cover jars and boil for 15 minutes. Make sure jars seal.
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Nutritional Facts for Sweet Hot Pickles
Serving Size: 1 (906 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1208.6
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 2940.2 mg
- Total Carbohydrate 293.7 g
- Dietary Fiber 3.5 g
- Sugars 279.1 g
- Protein 4.4 g
The following items or measurements are not included: