I know, finally two recipes in the same week. And two pickle recipes, at that.
I am still hunting for the perfect sweet pickle recipe. The idea for this batch originated in Pickled: From curing lemons to fermenting cabbage, the gourmand’s ultimate guide to the world of pickling, One of the recipes uses brown sugar as the sweetener, and that’s a combination that I haven’t tried yet. I cut back on the sugar (by more than half) called for in the original pickle, and added a ton of spices. I also doubled the vinegar and added 2 cups of water for a batch to fit in a mason half gallon jar. This is a pretty simple, fairly common style quick pickle brine.
I used about 3 tablespoons dried spices, in a combination of chili powder, William-Sonoma’s harissa, and Penzey’s berbere. All of them hot, all of them with a similar flavor profile. You can cut back-and again this is for a batch that fit in a half gallon jar.
This is another fridge pickle. I’m all about the fridge pickles this season.
Spiced Sweet Pickles
Vegetables (I used 1 cucumber, 1/2 bag of radishes, 1 half bag baby carrots, and 3 thinly sliced cloves of garlic)
2-4 cups apple cider vinegar
2 cups water
1 tablespoon canning salt
3 tablespoons mixed spices, leaning towards hot/spicy flavors
1/2 cup brown sugar
Place vegetables into jar
Bring brine to a boil, let simmer for 5 minutes. Place over vegetables and allow to cool. Refrigerate.
Pickles should hold for 2 weeks or so.