Sweet Heat Pickles
Someone will definitely claim this is their family’s cherished pickle recipe. We love the bright green color and the added heat that scotch bonnets add to our Hot Honey laced pickle! This is our go-to pickle for our Big Ted Smash Burger!
Sweet Heat Pickles
(cucumbers, scotch bonnet peppers, onion + hot honey)
Makes 3-pint jars (share the wealth with friends!)
What you need:
1 English cucumber, sliced
1/4 yellow onion, sliced.
3 sliced scotch bonnet peppers (you can leave seeds in if you can’t take the heat!)
2 tablespoons salt
1 1/2 cups apple cider vinegar
1 cup Savannah Bee Company® Hot Honey
3/4 teaspoon mustard seed
1/3 teaspoon celery seed
1/4 teaspoon turmeric
What to do:
- Prep the pickles: Toss the cucumber, onion, and peppers in a large bowl with 2 tablespoons of salt. Set aside in the fridge for at least 30 minutes, but ideally 2 hours. (NOTE: This step helps remove liquid from your pickles so they can hold crunch.) After resting, rinse the produce thoroughly at least 2 times to remove excess salt.
- Cook the pickles: In a large pot over medium heat, stir together the cider vinegar and hot honey until the honey dissolves. Increase heat to medium-high and stir in mustard seed, celery seed, and turmeric. Bring the brine mixture to a boil. Once boiling, turn the heat down to low and add in the cucumber, onion, and scotch bonnet mixture. Stir with a wooden spoon constantly. As soon as the cucumber skins begin to darken, remove pot from heat completely. Remove the pickles to jars and cover with cooled brine mixture to fill the jar. Let cool for 1 hour and then move to the fridge. Store for up to 3 months.
To Serve: These are great on burgers and hot dogs and just by themselves! Try them out with our Big Ted Smash Burger!
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