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–+ servings
Making Salt Free Sweet Heat Pickles

Salt Free Sweet Heat Pickles

Christopher Lower
Low sodium sweet pickles with a kick of heat. Perfectly balanced flavor. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Condiment
Cuisine American
Servings 3 quarts of Pickles
Calories 52.4 kcal

Ingredients
  

  • 3 1/2 lbs Small Unwaxed Cucumbers Slice larger cucumbers into slices & spears.
  • 1 1/2 cups White Onions You can use the pearl onions or just cut standard onions into 1 inch chunks. 1 inch or less in diameter
  • 12 stalks Fresh Dill Preferably with seed heads
  • 9 cloves Garlic Peeled
  • 2 cups White Vinegar
  • 2 cups Apple Cider Vinegar
  • 3 cups Water
  • 1 1/2 cups Sugar or use a substitute if watching sugar
  • 3 tsp Mixed Pickling Spice check to make sure salt-free – McCormick’s makes one that is salt free
  • 1 tbsp Red Chili Flakes
  • 1 tbsp Mustard Seeds
  • 3 Jalapeno Peppers cored, seeded, and sliced (1 per qt jar)
  • 1 tbsp Black Peppercorns
  • 3 Habanero Pepper cored, seeded and sliced (1 per qt. jar)

Instructions
 

  • Scrub cucumbers clean with a veggie brush and rinse the dill in water, shake off excess water. Cut blossom ends of the pickles off to keep them crisper as pickles. 
  • Cut the dill stems to a length where they will fit into your jars
  • Place vinegar, water and sugar in a saucepan of at least 2 1/2 quarts capacity, and bring to boil.
  • While brine is heating, divide all the spices into equal amounts per jar and pack jars with layers of dill, garlic, onions, red pepper flakes, mustard seeds, black peppercorns, jalapeno slices, habanero slices, and cucumbers. Layering so spices are on the bottom and top of the cucumbers.
  • Add one teaspoon of mixed pickling spice to each jar. Pour boiling hot brine into jars, filling within 1/2 inch of top, and seal.
  • This will yield about three quarts/jars of pickles.. Allow the jars to cool then place into the refrigerator for 1 week to "pickle". The longer the time in the refrigerator the more the flavors soak in. The pickles should be good in the refrigerator for up to 8 weeks.

Notes

Phosphorous is 0.7% DV

Nutrition

Serving: 11 spear or small whole pickleCalories: 52.4kcalCarbohydrates: 13.1gProtein: 0.9gFat: 0.1gSodium: 6mgPotassium: 173.3mgFiber: 0.7gSugar: 10.5g
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