If you’ve ever traveled through the heart of the South, you’ve likely encountered sweet pickles that balance sugar, tang, and spice with a satisfying crunch. This recipe brings that global comfort food tradition into your kitchen.
While this recipe feels like home, it’s rooted in global techniques where pickling reigns supreme. From the vibrant markets of India to the fresh, tangy bites of Mediterranean cuisine, preserving vegetables through brining is a time-honored tradition.
As a chef, the magic happens in balancing the sweet and tart elements. The key is selecting the right vinegar—apple cider vinegar brings a rich depth, while a touch of mustard seeds can elevate the flavor profile.
Flavor Bomb Alert!
- I remember the first time I tried sweet pickles at a Southern diner—it was a revelation. The balance of sweet and tang just hit the spot.
- These pickles have become a staple in my kitchen because they add a burst of flavor to sandwiches, salads, and even as a snack.
- Over time, I’ve adjusted the spice level to suit my taste—adding a dash of cayenne gives them a nice kick.
- I’ve discovered that they make an unexpectedly great topping for grilled meats, adding a refreshing contrast to smoky flavors.
- The best part? These sweet pickles are naturally low-calorie, making them a guilt-free snack. They taste good and feel good!
Sweet Pickle Recipe
A delightful balance of tangy and sweet, these homemade pickles are infused with mustard seed and turmeric for a vibrant flavor. Crisp cucumbers and onions soak in a cider vinegar brine, creating a zesty addition to sandwiches, salads, or charcuterie boards. Ready in just 24 hours!
Equipment
- 1-quart glass jar
- Small saucepan
- Cutting board
- Measuring cups and spoons
- Ladle or funnel
- Sharp knife
Ingredients
- ¼ tsp ground turmeric
- 1 cup apple cider vinegar
- 2 lbs cucumbers
- 1 cup white sugar
- ½ tsp mustard seed
- 2 tbsp salt
- 2 sweet onions
Instructions
- Check a 1-quart jar for any cracks and keep it in simmering water until needed.
- Wash a new lid and ring in warm soapy water.
- In a small saucepan over medium-high heat, bring cider vinegar, sugar, salt, mustard seed, and turmeric to a boil, letting it cook for 5 minutes.
- While the brine heats, slice cucumbers and onions, then loosely pack them into the sterilized jar.
- Once the brine is ready, carefully pour it over the vegetables, ensuring they are fully submerged.
- Seal the jar tightly and refrigerate for 24 hours before enjoying.
Notes
- Use firm, fresh cucumbers for the best crunch.
- Slicing cucumbers into thin rounds or spears can adjust texture and brine absorption.
- Adding a pinch of red pepper flakes enhances the flavor with subtle heat.
| Nutrition | Value |
| Calories | 39kcal |
| Carbohydrates | 9g |
Variations To Help You Customise This Dish!
- Garlic & Dill Twist – Add a crushed garlic clove and a few sprigs of fresh dill for a classic deli-style pickle flavor.
- Spicy Kick – Toss in a sliced jalapeño or a pinch of chili flakes to give your pickles a fiery edge.
- Honey-Sweetened – Swap out some or all of the sugar for honey to add a floral sweetness.
- Tangy & Citrusy – Add a strip of lemon or orange peel for a refreshing citrusy note.
- Ginger Infusion – A few thin slices of fresh ginger add a warm, aromatic depth to the brine.
