Thursday, June 25, 2009

Texas Sweet Hot Pickles


Have you ever tried those tasty little pickle treats called "Wickles?" If not, boy are you missing out on something yummy. Our family loves them. So I decided to make my own version one day and it was a hit. So each time I have summer cukes this is a must make condiment.

Texas Sweet Hot Pickles

7 lbs. cucumbers, sliced into thick rounds
1 large onion, sliced into thin rings (about 3 c.)
1 c. pickling salt
ice cubes
12 c. water
6 c. vinegar
3 c. apple cider vinegar
7 c. cups sugar
4 Tblsp. yellow mustard seeds
1 tsp. turmeric
10 Tblsp. minced garlic
24 fresh jalapeno peppers
Pint size canning jars, seals & bands

Wash and sterilize jars, bands and seals. Keep jars hot until ready for use.


Place cucumbers, onion & pickling salt into the sink. Mix well to make sure the salt coats everything. Add in enough ice to make to sure that the cucumbers and onions are completely surrounded. Let sit for 2 hours. DO NOT SKIP THIS STEP AS IT HELPS THE CUCUMBER SLICES TO CRISP UP. After your 2 hours is up, drain and rinse cucumbers & onions completely. Set aside.


In a large pot combine water, both vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers. You will want to slice one side of your jalapenos open, before adding to pot, to help release your pepper flavor and heat. (see above photo) Stir to mix. Bring mixture to a boil.

Reduce heat to med-low and add in the drained cucumbers and onions. Let mixture come to a simmer then remove from heat.

Immediately fill hot jars with pickle mixture, making sure to leave a 1/4" head space. Wipe rims clean with a damp towel to make sure rims are free of any dripage. Place seal and bands on each jar. Tighten to finger tight. Do not over tighten. Place jars in a water bath canner and process for 15 minutes. Remember that your time does not start until the water has come to a full rolling boil. Remove jars from canner and allow to cool completely. As jars cool you will hear the seals begin to "ping" as they seal. Once jars are completely cooled tighten bands. Allow jars to sit and marinade for at least 2 weeks before using to get full effects of flavor.

Click HERE for printable recipe

2 comments:

Flat Creek Farm said...

Thank you for another great recipe, and I also greatly appreciate the detail! It's been awhile since I've canned anything. Even if my cukes don't turn out wonderful this year, I'm buying some at the farmer's market and making these pickles. They sound great! -Tammy

Evening Shade Morning Latte said...

Tammy ~

I'd love to hear your thoughts on these if you do make them. I am so ready for time to open a jar and snack away!

~Mrs. M