Revolutionize your pickle game: Sweet and spicy twist unleashed

Pickles don't have to be boring. Spicing them with two distinctive products will have everyone grabbing them like crazy. What's their secret? It's in the sweetness. And in the spiciness...

June marks the start of the pickle season. While some prefer their pickles brined, others lean towards the lightly salted variety. Choosing between these two options can be challenging, but the recipe I introduce might sway you towards the latter. I was over the moon from the first moment I tried this method and tasted the result. To this day, I continue to prepare lightly salted pickles using this particular technique.

I mentioned earlier the intriguing combination of sweetness and spiciness. This is achieved with honey and chilli — two ingredients that contribute to an explosive flavour and enhance the cucumbers' health benefits. Eating them almost makes me feel my body's gratitude, especially my taste buds.

I hope this introduction has piqued your interest in preparing lightly salted pickles using the sweet and spicy recipe. If you're convinced, please continue reading. Jars filled with these culinary delights will be gracing your shelves in just a few moments!

Ingredients:

• field cucumbers,
• 1 tablespoon of salt per 4 cups of water,
• 2 tablespoons of honey per 4 cups of water,
• 1 level teaspoon of chilli per 4 cups of water.

Additionally:

• dill umbrellas along with stems,
• garlic cloves,
• horseradish root,
• mustard seeds,
• cherry leaves (or others).

How to Prepare:

1. Soak the cucumbers in cold water, then scrub them clean.
2. Boil the water with salt, chilli, and honey.
3. Pack the field cucumbers tightly in cleaned and sterilized jars. Add dill, garlic, cherry leaves, and a small piece of horseradish. Add a dash of mustard seeds as well.
4. Two main methods to prepare lightly salted pickles are pouring hot brine or cold brine over the cucumbers. I experiment with both approaches, labelling each jar to compare the outcomes. The research is ongoing, and I have yet to conclude which technique is superior. I encourage you to test both methods as well.
5. Seal the jars and store them in a cool place. After 3 days, the lightly salted pickles are ready to be enjoyed!