Canning Sweet Heat Pickles

Canning Sweet Heat Pickles

Description:
Sweet heat pickles are crisp cucumber slices preserved in a tangy-sweet brine with a gentle spicy kick. Properly canned using a boiling water bath, they’re shelf-stable, safe, and perfect for sandwiches, burgers, or snacking straight from the jar.

Ingredients

• 4 pounds pickling cucumbers, sliced or speared

• 1 large onion, thinly sliced (optional)

• 3 cups white vinegar (5% acidity)

• 2 cups granulated sugar

• 1 cup water

• 2 tablespoons pickling salt

• 1–2 tablespoons crushed red pepper flakes (adjust to taste)

• 1 teaspoon turmeric (optional, for color)

• 1 teaspoon mustard seeds (optional)

• 1 teaspoon celery seeds (optional)

Equipment

• Clean canning jars with new lids and bands

• Large pot for boiling water bath

• Jar lifter and funnel

Instructions

1. Prepare jars
   Wash jars, lids, and bands in hot soapy water. Keep jars hot until ready to fill.

2. Prepare cucumbers
   Wash cucumbers well. Slice or cut into spears. Combine with onion if using.

3. Make the brine
   In a large saucepan, combine vinegar, sugar, water, pickling salt, red pepper flakes, turmeric, mustard seeds, and celery seeds. Bring to a boil, stirring until sugar dissolves.

4. Pack jars
   Pack cucumbers tightly into hot jars, leaving ½-inch headspace.

5. Add brine
   Pour hot brine over cucumbers, maintaining ½-inch headspace. Remove air bubbles and adjust brine if needed.

6. Seal jars
   Wipe rims clean. Place lids on jars and screw bands on fingertip tight.

7. Process
   Place jars in a boiling water bath, ensuring jars are covered by at least 1 inch of water. Process for 10 minutes (adjust for altitude if needed).

8. Cool and store
   Remove jars and let cool undisturbed for 12–24 hours. Check seals. Store sealed jars in a cool, dark place.

Tips for Best Results

• Use fresh, firm pickling cucumbers for crunch.

• Adjust red pepper flakes for mild or hot pickles.

• Let pickles sit at least 2 weeks before opening for best flavor.