Homemade Wickles (Like) Pickles - Copycat Recipe on How to Make a Seriously Hot, Deliciously Sweet, Garlic Butter Pickle
A seriously hot, deliciously sweet, garlic butter pickle!
Anyone who lives in the South can tell you - there's a seriously "wickedly delicious pickle" sold in our stores that is made using a "secret family recipe." While I didn't steal the recipe, I did manage to simulate it at home.
Due to the expense of making the brine (the secret), I have published this recipe to make pickles in bulk (makes a great gift - pickle lovers will beg for more)! This recipe will yield approximately 2 dozen pint sized jars - but buy 3 dozen so as to use any extra brine to pickle some okra!
SWEET, SPICY HOT, GARLIC PICKLES
5 Gallons cleaned, sliced cucumbers (small, prickly w/o wax – homegrown or farmer’s market)
2 cups pickling salt (kosher and ionized salts will cloud brine)
Fill 5 gallon bucket with sliced cumbers (a mandoline is a must!), salt and water and let sit 3 hours
Drain in “batches” (one pot at a time) - do not remove/rinse until ready to pickle/jar.
Prepare Picking Spices
2 Tbl dried, minced onion
2 Tbl whole mustard seed
2 Tbl whole black peppercorn
1 Tbl celery seed
1 Tbl turmeric (ground)
2 tsp. whole clove
2 tsp. whole allspice
2 tsp. whole juniper berries
2 tsp. whole dill seed
2 tsp. whole coriander seeds
1 tsp. ground mace
1 tsp. ground cumin
8 dried, crumbled bay leaves
4 small, dried hot red peppers – crumbled – seeds and all
4 sticks cinnamon
2 inches fresh ginger root
Put cinnamon and ginger root in Ziploc and pound until broken medium fine
9 cups apple cider vinegar
3 cup white vinegar
3 cups water
Prepared pickling spices from above
Put all ingredients in stock pot and bring to a boil.
Turn off heat and let infuse for 2 hours.
Strain spices from vinegar (run through colendar over stock pot then strain again through mesh filter or cheesecloth).
Return to stock pot.
Add 7 cups granulated sugar to infused vinegar.
Dissolve completely in vinegar infusion (no additional heat needed).
** FIRST TIME PICKLERS - Divide the brine into 4 equal batches. Section off a small amount to taste once cooled (a little will do - you're only using it as a comparison taste sample). Add hot chili peppers to the 1st pot and bring back to a simmer. Turn the heat off and let it steep for 2 hours (at which point it should be cool enough to taste. If it does not have the "heat" you are looking for, add another pepper and repeat until the brine is just less of what you want (peppers are added to the jars prior to canning - so don't go overboard with hot peppering the brine or the pickles will be too hot to eat). At which point, continue as you would below. **
** ALSO NOTE: the brine will keep if you prefer to attempt smaller batches to sample the "heat" factor before making pickles with the remaining 3 sections of brine from above. It's a great way to add a little, subtract a little, perfect the pickles to your tastes/preferences. **
Prepare jars for canning
Boil jars and lids in water for 15 minutes, remove from heat with tongs and let cool on cooling rack.
½ t. minced garlic (produce section, jarred)
2 small fresh, red hot chili peppers (slit both sides) per jar
Place in bottom of cooled jars
Ready for pickling
Place one 1/2 pot of cumbers completely submerged in brine at a time over medium heat and bring to a simmer only (do NOT boil) – remove from heat.
Fill prepared jars with cucumbers using a jarring funnel and divide liquids evenly in jars to within ¼ inch of top
Place lid on jars with rings and process (place in pot of simmering hot water completely submerged) for 15 minutes.
Lids will “pop” seal when completely cooled.
Store for 2 weeks – then test before giving as gifts.
Yield: 24 Pint Sized Jars (Hint: Keep spares handy)
*** If you like this recipe, please bookmark the page to share the LINK with friends and other recipe sites - but please do not copy/paste the recipe itself elsewhere. I claim copyright as an original recipe. I also would appreciate your clicking on advertiser links since that is how this site pays for original work and this recipe took trial and error to perfect (some reimbursement for that would be highly appreciated and clicking links will cost you nothing [unless you like the advertiser and choose to buy some product - bonus for the advertiser!]). Also leave a comment to let me know you were here - I'd love to hear from you! Thank you!! ***
The HOTTER the PEPPER the bigger the bite of the pickle. Experiment with different peppers to find your favorite.