Emeril's Homemade Sweet and Spicy Pickles Recipe

Name: Emeril's Homemade Sweet and Spicy Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds pickling cucumbers, sliced into 1/4-inch thick slices; 2 cups sliced onions; 1/2 cup pickling salt; 6 cups water; 3 cups white vinegar; 1 1/2 cups apple cider vinegar; 3 1/2 cups sugar; 2 tablespoons yellow mustard seeds; 1/2 teaspoon turmeric; 4 whole cloves; 10 tablespoons roughly chopped garlic; 24 dried cayenne peppers; 2 teaspoons 100 percent Natural Pickle Crisp, optional

Servings: persons

3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
2 cups sliced onions
1/2 cup pickling salt
6 cups water
3 cups white vinegar
1 1/2 cups apple cider vinegar
3 1/2 cups sugar
2 tablespoons yellow mustard seeds
1/2 teaspoon turmeric
4 whole cloves
10 tablespoons roughly chopped garlic
24 dried cayenne peppers
2 teaspoons 100 percent Natural Pickle Crisp, optional

1
Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl.
2
Cover and allow cucumbers to soak for 2 hours.
3
Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes.
4
Drain well and set aside.
5
Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat.
6
Bring to a boil, reduce heat to medium and add the cucumbers and onions.
7
Bring to a simmer and remove the saucepan from the heat.
8
Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top.
9
Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired.
10
With a clean damp towel, wipe the rim and fit with a hot lid.
11
Screw on the metal ring just until the point of resistance is met.
12
Process the jars in a hot-water bath for 15 minutes.
13
Using tongs, remove the jars, place on a towel, and let cool.
14
Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop.
15
Tighten the rings and store in a cool dry place.
16
Let the pickles age for at least 2 weeks before using.

1080

kcal

Calories

250

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds pickling cucumbers, sliced into 1/4-inch thick slices, 2 cups sliced onions, 1/2 cup pickling salt, 6 cups water, and more.

Yes, Emeril's Homemade Sweet and Spicy Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Emeril's Homemade Sweet and Spicy Pickles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions