Fill the Jars: Pack cucumbers, onions, and jalapeños tightly into sterilized jars, leaving about ½ inch of headspace.
Add the Brine: Carefully pour hot brine over the cucumbers, ensuring they’re completely covered. Leave ½ inch headspace. Remove air bubbles by running a knife or bubble remover around the inside of the jar.
Seal the Jars: Wipe rims clean, place lids on, and screw bands fingertip tight.
Water Bath Canning: Process jars in a boiling water bath for 10 minutes (adjust time for altitude if needed).
Cool and Store: Remove jars, let cool for 12–24 hours. Check seals before storing. Store sealed jars in a cool, dark place for up to 1 year.
Notes
For extra spice, add sliced serrano peppers or a pinch more red pepper flakes.
For less sweetness, reduce sugar to 1½ cups.
Let jars sit for at least 1 week before opening for best flavor development.
Always use fresh, firm cucumbers to avoid mushy pickles.
FAQs
Q: How long do sweet heat pickles last?
A: Properly canned jars last up to 1 year in a cool, dark pantry. Once opened, refrigerate and use within 3–4 weeks.
Q: Can I make these without canning?
A: Yes! Store the jars in the refrigerator instead of processing in a water bath. They’ll last about 2 months unopened.
Q: Do I need to peel the cucumbers?
A: No, peeling isn’t necessary. The skin helps maintain texture.
Q: Can I use apple cider vinegar instead of white vinegar?
A: Yes, but the flavor will be slightly tangier and fruitier.
Nutrition (per serving, about 4 slices)
- Calories: 35
- Carbohydrates: 9g
- Sugar: 8g
- Fiber: 1g
- Protein: 0g
- Fat: 0g
- Sodium: 210mg
Disclaimer
Enjoy sweet heat pickles in moderation, as they are high in sugar and sodium. If you have allergies to mustard seeds, celery seeds, or peppers, avoid this recipe or substitute with safe alternatives. Always consult with your healthcare provider if you have dietary restrictions.
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