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    You are in: Home / Recipes / Sweet Hot Pickles Recipe
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    Sweet Hot Pickles

    Total Time:

    Prep Time:

    Cook Time:

    50 hrs

    48 hrs

    2 hrs

    Lunchmeat's Note:

    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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    Serves: 6-8



    Units: US | Metric


    1. 1
      Place 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.
    2. 2
      Using 3-4 layers of cheesecloth, make a spice bag with the pickling spice and celery seed, tie bag well.
    3. 3
      Bring 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.
    4. 4
      Pack 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:

    pickling lime

    pickling spices

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