Sweet & Spicy Pickles
Ah! the ubiquitous pickle! Briny, tangy, sweet and sour; it truly hits all the notes. Our pickles of course have a Spicemode twist to them. Read below to learn how to take to them to a Spicemode level!
1½ tablespoons Kosher salt
1 cup thinly sliced sweet onion
1 cup cane sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup packed light brown sugar
1½ teaspoons mustard seeds
1/2 teaspoon celery seeds
1 teaspoon Golden Curry
Thai Green Chile, Seranno or Jalapeño
Combine the cucumbers, onions and salt in a large, shallow bowl; cover and chill 1½ hours. Transfer to a colander and rinse thoroughly under cold water. Drain well and put back in the bowl.
Combine the sugars, vinegars, spices and Golden Curry in a saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour the hot brine over the cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate for 24 hours, then enjoy. Store in an airtight container in refrigerator up to 2 weeks.