Sweet & Spicy Pickles

My parents found "Famous Dave's Spicy Pickles" at a store and absolutely loved them. So I got asked to try to duplicate them. I found Emeril's recipe :) But I couldn't just let it be. I had to adjust it...of course!

If you like a little bit of spice, you will probably enjoy this recipe. Of course you can adjust the amount of heat that you put into the recipe so if you want it spicier, add more heat and if you want them less spicy, don't add as much!

Here goes:
16 pickling cucumbers
2 large onions
1/2 cup salt
Cold Water

Wash and slice the pickling cucumbers into 1/4" slices (do not peel the cucumbers...yes I made that mistake once)

Slice the onions

In a large bowl (or split between two) mix the cucumber slices and onion slices

Add the salt (or divide between the two)

Fill bowl so that the cucumbers are covered with cold water (the colder the better...if needed, add some ice cubes)

Set aside for 3 hours

Wash and sterilize 5 quart jars and lids (or 10 pint jars and lids) while you are waiting

After 3 hours, drain and rinse the cucumbers/onions for 5 minutes with cold water.
Pack into the jars leaving 1" head space at the top of the jar

The pickling juice:
4 cups white vinegar
2 cups apple cider vinegar
4 1/2 cups sugar
2 tablespoons yellow mustard seeds
1/4 teaspoon celery seed
1/2 teaspoon turmeric
2 tablespoons whole black pepper corns
4-5 whole cloves
3 tablespoons roughly chopped garlic
20 chopped jalepenos (leave some seeds in for extra heat)

Combine everything in a pot, bring to a boil.

Pour hot liquid into each jar coming to 1/2" below the rim of the jar

Put lids and rings on each jar

Hot bath jars for 15 minutes in a large canner

After 15 minutes, remove from water if you have more to do, or if that is all, turn off the heat and allow to come to room temperature in the canner -- that seems to help the seals stay better sometimes.

Check your seals after the jars have cooled down to make sure they held. If they did not, either store pickles in the fridge or if it is within 24 hours, try the hot bath again.

Now the tough part...you're supposed to let the jars sit for 2 weeks before you break into them and try the pickles. My first batch...I didn't :) I waited 4 days and they tasted wonderful.

The only comment I have about this recipe is that the pickles get "tangy-ier" as they sit in the juice. I haven't figured out how to correct that yet, but other than that, I enjoyed the pickles and my parents did too.

Blessings in Christ,