Are you looking for a condiment for barbecues and sandwiches? Sweet and spicy pickles are the PERFECT summer pickle. A colorful mix of vegetables flavored with garlic and ginger. This simple fermented recipe is easy and delicious!
This simple no-cook and zero-waste recipe is one of my favorites. I usually make a batch as soon as barbecue season starts, then I reuse the brine for a continuous supply of pickles! See the section below for more details.
How to serve fermented sweet and spicy pickles
While my kids will eat pickles straight from the jar, here are a few more serving suggestions.
- Perfect for barbecues: These pickles are delicious on burgers, veggie burgers, or hotdogs.
- Sandwiches: I LOVE sweet and spicy pickles in a cheese sandwich. They go perfectly with extra old cheddar.
- Charcuterie: A colorful addition to a charcuterie or appy platter.
- Salad: For a quick salad, toss a cup of pickled vegetables with lettuce.
- Toppings: I add a forkful of fermented vegetables to pretty much every meal. They’re delicious as a side dish or served on top of a soup, stew, or Buddha bowl. These sweet pickles are a probiotic alternative to sauerkraut for anyone with a sweet tooth.
Continuous Batches of pickles
The brine can be reused for several batches of pickles. When you’re almost done eating the pickles, fill a new jar with carrots, peppers, cucumber, and onion. Then pour the brine over the vegetables. The ferment will go more quickly the second time, so only ferment for 1 day, then let the pickles sit in the fridge for another 3 to 5 days for the flavors to blend.
I usually make 2-3 extra batches of pickles from the original liquid.
Fermented Sweet And Spicy Pickles
This pickle is a bright combination of salty, spicy, and sweet. It’s packed full of flavor from the onion, garlic, and ginger which mellows nicely with fermentation. The perfect pickle for the summer season. See the section above for serving suggestions.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1.5 quarts 1x
- Category: Pickles
- Method: Fermented
- Cuisine: Vegan
- Diet: Gluten Free
For the Brine
- 1 cup of cider vinegar (with mother, see notes)
- 1 cup of water, chlorine-free
- 1/4 cup of sugar
- 2 tsp non-iodized salt
- 2 cloves of garlic, finely diced
- 1 Tbsp of ginger root, finely chopped
- 1 cup thinly sliced cucumbers (about 2 small cucumbers)
- 1 colored pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup of carrots, thinly sliced in rounds (about 2 large carrots)
- 1 chili pepper, sliced in circles (optional, for those who like heat)
- Mix the salt, sugar, water, and cider vinegar in a large measuring cup. Stir to dissolve the salt and sugar.
- Slice the vegetables and mix them in a large glass bowl.
- Pack the vegetables into a glass jar(s) for fermenting. They don’t need to be pounded in as you do for sauerkraut, just tightly packed. This recipe will fill a 1.5 quart (1.5 L) jar or two 1-quart jars.
- Divide the garlic and ginger between the jars. Then pour the brine over the vegetables. There should be enough to completely cover them.
- Use a weight to keep the vegetables from floating, then cover and allow to ferment somewhere cool and dark for 2-3 days. A closet or cupboard is perfect.
- Store in the fridge to curb the fermentation. The pickles will last in the fridge for at least 2 months, however, the vegetables will get softer overtime, so I recommend eating them eat them within one month. See the information above on reusing the brine for continuous fermented pickles.
- These pickles use cultured apple cider vinegar for the ferment. To make sure your ACV will work, look for vinegar labeled raw, unpasteurized, or with mother. For example, Bragg’s works well. These pickles can also be made with strong brewed kombucha or jun.
- Sugar is not required, however, the resulting pickle will be salty. Sugar also helps feed the ferment, so the pickles won’t be quite as sweet as you may expect.
Keywords: vegetarian, gluten free, keto, nut free, dairy free, egg free, probiotic, hotdogs, burgers, barbecue, summer, spring, fall