Sweet and Spicy Chipotle Pickles

Ingredients

• 2 lbs/1 kg pickling cucumbers or firm vegetables of your choice
• 2 cups/470 ml hot water
• 1 ¼ cups/250 g brown sugar
• ½ cup/24 g kosher salt
• 3 ½ cups/830 ml cider vinegar
• 3 ½ cups/830 ml white wine vinegar
• 5 chipotle chiles in adobo sauce, sliced
• 2 tbsp/30 ml adobo sauce
• 2 tsp/5 g ground cumin
• 2 tsp/5 g paprika

Instructions

1. 1Slice the cucumbers or chosen firm vegetables. Pack them tightly into a large 1-gallon container for refrigerator storage, or divide them evenly among 3 to 4 pint-sized jars for canning.
2. 2Whisk the brown sugar and kosher salt into the hot water until fully dissolved. The hot water ensures the sugar and salt melt completely before adding the cold liquids. Stir in the cider vinegar, white wine vinegar, sliced chipotle chiles, adobo sauce, ground cumin, and paprika.
3. 3For refrigerator pickles, pour the prepared brine directly over the vegetables. Let the mixture cool completely, then cover and chill in the refrigerator for at least 24 hours before eating.
4. 4If canning for long-term storage, pour the brine into the pint jars. Seal the jars and process them in a boiling water bath for 10 minutes, then carefully remove and let them cool completely.

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