1 / 1
Sweet and Spicy Chipotle Pickles
A brine of cider vinegar, white wine vinegar, and brown sugar goes hot over sliced chipotle chiles, adobo sauce, ground cumin, and paprika before pouring over packed cucumbers. The sweet-heat ratio shifts depending on how much adobo sauce makes it in — more sauce, sharper smoke. Jars rest for 24 hours before the flavors fully develop, with the full timeline landing around 1,470 minutes. Makes 32 servings; good tucked into pulled pork sandwiches or alongside a platter of smoked meats.
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
- 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.
- 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.
- 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.
- 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.
Notes
- Storage: Refrigerator pickles keep well in the fridge for up to 2 months in an airtight container.
- Vegetable swaps: This spicy brine works beautifully with carrots, cauliflower florets, or green beans if you don't have cucumbers.
- Heat level: For a milder pickle, reduce the chipotle peppers to 2 or 3 and scrape out the seeds before slicing.
Recipe Details
About the Author
