Red Hot Pickles
Red Hot Pickles are spicy, sweet, and tangy preserves with a fiery kick, perfect for those who enjoy bold flavors and unique condiment options.
Ingredients
Instructions
- Heat the mixture until the red hots are melted.
- Pour the hot mixture over sliced cucumbers and let stand overnight.
- The next morning, heat the mixture to a boil.
- Pour the hot pickles into jars and seal.
Tips & Substitutions
For a spicier kick, consider adding extra red hots or even sliced jalapeños to the mixture. If you can't find powdered alum, you can use pickling salt as a substitute, but adjust the quantity to avoid over-salting. Make sure to peel the cucumbers thoroughly to ensure they absorb the flavors well. This recipe is perfect for those who enjoy American recipes with a twist.
Serving Suggestions
These Red Hot Pickles make a fantastic accompaniment to sandwiches or burgers, adding a sweet and spicy crunch. They also pair beautifully with Carol'S Favorite Cake for a sweet ending to your meal. Serve them on a charcuterie board for a delightful appetizer or snack option.
Storage & Reheating
Store the pickles in airtight jars in the refrigerator for up to 2 months. Make sure to keep them submerged in the brine to maintain their flavor and crispness. If you want to reheat them, do so gently in a saucepan over low heat, avoiding boiling, to preserve their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Red Hot Pickles contains roughly 1052 calories, with 9g protein, 162g carbohydrates, and 32g fat. It is an excellent source of iron (32% of the Daily Value), calcium (32% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 504mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long should I let the cucumbers sit in the brine?
It's best to let the cucumbers sit overnight in the hot mixture to absorb the flavors. This ensures that they become flavorful and tender. If you prefer a stronger flavor, you can let them sit for up to 24 hours before boiling them.
Can I use different types of cucumbers for this recipe?
Yes, you can use various types of cucumbers such as Kirby or pickling cucumbers, which are ideal for pickling due to their firm texture. However, larger cucumbers can also work; just make sure to slice them thinly for better flavor absorption.
What do I do if I want to make these pickles less sweet?
To reduce the sweetness, simply decrease the amount of sugar in the recipe. Start by cutting it down to 5 cups and adjust to taste. You can also add more vinegar to enhance the tartness, balancing the flavors while keeping the pickles delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).