Grandma's Spicy Sweet Pickles

Add a burst of bold flavor to your table with Grandma's Spicy Sweet Pickles—a perfect blend of crisp, fresh cucumbers, tangy vinegar, and a kick of heat from crushed red pepper flakes. This homemade pickle recipe takes the nostalgic sweetness of traditional bread-and-butter pickles and amplifies it with a spicy, aromatic twist from whole peppercorns, mustard seeds, and garlic. Prepared in just 30 minutes of hands-on time, these pickles are ideal for topping burgers, serving as a zesty side dish, or enjoying straight from the jar as a snack. The brine’s harmonious balance of sugar and spice marinates the cucumbers to perfection, making every crunchy bite irresistibly addictive. Best of all, these refrigerator pickles are easy to make and ready to enjoy after just a short 24-hour wait—though we promise, they’re worth the extra days for even deeper flavor.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 8 cups (sliced, about 4 large cucumbers) Cucumbers
• 1 tablespoon Salt
• 2 cups White vinegar
• 2.5 cups Sugar
• 1 teaspoon Crushed red pepper flakes
• 1 teaspoon Whole black peppercorns
• 1 teaspoon Mustard seeds
• 4 whole (peeled) Garlic cloves
• 1.5 cups Water

Directions

Step 1

Wash the cucumbers thoroughly and slice them into 1/4-inch thick rounds.

Step 2

In a large bowl, combine the cucumber slices with the salt. Toss to coat evenly and let sit for 1 hour. This will draw out excess moisture.

Step 3

Drain the cucumbers and rinse them under cold running water to remove excess salt. Pat them dry with paper towels and set aside.

Step 4

In a medium saucepan, combine the white vinegar, water, and sugar. Heat the mixture over medium heat, stirring continuously, until the sugar fully dissolves. This should take about 5 minutes.

Step 5

Add the crushed red pepper flakes, whole black peppercorns, mustard seeds, and garlic cloves to the vinegar mixture. Stir well and bring it to a gentle boil. Let it simmer for 2-3 minutes.

Step 6

Remove the saucepan from the heat and let the brine mixture cool for about 5 minutes.

Step 7

Place the cucumber slices in clean, sterilized jars, packing them loosely but leaving some space for the brine.

Step 8

Carefully pour the warm brine over the cucumber slices, ensuring the spices are evenly distributed and the cucumbers are fully submerged.

Step 9

Seal the jars with airtight lids and let them cool completely to room temperature.

Step 10

Refrigerate the jars for at least 24 hours to allow the flavors to meld. For the best flavor, wait 3 days before enjoying.

Step 11

Serve as a tangy, spicy snack or side dish. These pickles can be stored in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size	(2638.7g)

Amount per serving	% Daily Value*
Calories	2334.9

Total Fat 4.3g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 7134.0mg	0%
Total Carbohydrate 551.0g	0%
Dietary Fiber 7.9g	0%
Total Sugars 520.6g
Protein 10.2g	0%

Vitamin D 0IU	0%
Calcium 301.7mg	0%
Iron 5.0mg	0%
Potassium 2329.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.7%

Protein: 1.8%

Carbs: 96.5%