Welcome all! Papa G here. Today I present
homemade Sweet and Spicy Pickles, Sometimes referred to as
bread-and-butter pickles. Rumor has it it’s because back in the
day, people used to eat them as pickle sandwiches. Anyway… regardless, these
pickles are so easy to make and don’t have all the carbs or dyes some
store-bought pickles have. Plus – I think they make a great little crunchy snack.
Let’s get started. You’ll want to use asturdy small cucumber like these Persian cucumbers. I found these at Whole Foods in these convenient one-pound bags. Prep
the cucumber’s by slicing off and discarding the ends. Slice into even
slices. I like to make at least quarter inch slices. This helps ensure they stay nice and crisp. Next, we’ll add a little spice with
these Fresno peppers. You can substitute any pepper you like. Jalapenos work great as well. Again, just slice off the ends and
discard, then cut into small rings. You’ll also need one onion, sliced into strips.
Place the cucumbers in a large bowl along with the peppers and onion. Add a
quarter cup of kosher salt and mix well. You don’t want to use regular table salt here.
If you do, the cucumber’s will absorb too much and your pickles will be too salty.
Cover in place in the refrigerator for three hours. Remove from the refrigerator
and place into a colander. Thoroughly rinse for at least two minutes, being
sure to remove all the residual salt. While the pickles drain, we’ll work on
our brine. To a pot on high heat, add some white vinegar; a sugar substitute equal
to 2 cups of regular sugar; some dill seed; mustard seed; whole black peppercorn;
minced garlic; and some ground turmeric. Mix to combine. Let come to a rolling boil. Reduce the heat to low. Cover and simmer for 5
minutes. Place our cucumbers into a large bowl. Pour in our hot brine. Make sure all
the cucumbers were submerged into the brine. Stir occasionally and let cool. When they’ve cooled a bit, ladle them
into sum mason jars. These are best enjoyed cold and can store in the
refrigerator for up to 5 months. I love eating them by themselves or a sort of a
pickle relish over some pan-fried sausage links… delicious!
There you have it folks! My homemade Sweet and Spicy Pickle recipe. An easy
way to add a little variety to your low-carb diet. I hope you enjoyed this
video. If you did, please like and consider subscribing. Thanks for watching
and I’ll see you next time!