Do you love homemade bread and butter pickles but don't have a garden or want to use a pressure cooker to can them? Try my Shortcut Sweet Heat Pickles and Vidalia Onions. They start with a jar of hamburger-style dill pickles- store-bought or from your Grandma's pantry.
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What's the shortcut?
Everyone will think you made them from scratch. You can honestly say you made them. They are a half-way homemade recipe. T
he shortcut for these sweet heat pickles is starting with a jar of plain dill pickles and add onions, sugar, vinegar and spices. What you end up with is nothing like what you started with!
These are "sweet and slightly hot", half-way homemade pickles and onions. Be warned. It's hard to eat just one!
I caught my brother picking out the onions to eat. I'll admit they are my favorite part of these pickles, too.
Can I make them if I have a jar of bread and butter pickles?
Yes! It's actually a shortcut to the shortcut!
Start with a jar of store-bought dill pickles or an even quicker version, buy bread and butter pickles, decrease the sugar, and omit the mustard seeds. Most bread and butter pickles already have mustard seeds in them. I still add the turmeric because I like the extra color and its anti-inflammatory properties.
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Sweet Heat Shortcut Pickles and Onions
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Ingredients
- 1 24-oz jar sliced, hamburger dill pickles
- 1 large Vidalia onion
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- ¼ cup apple cider vinegar
- 5 garlic cloves peeled and halved lengthwise
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
Instructions
- Drain pickles and discard the liquid. Place the pickles in a medium size bowl.
- Peel onion and cut in half vertically. Lay cut side down and cut vertically into ¼-inch slices to create slivers and add to pickles in the bowl. Add sugars, vinegar, garlic, pepper flakes, mustard seeds, and turmeric to the bowl; stir well.
- Cover and refrigerate overnight so the pickles will have a kick to them from the crushed red pepper. Stir at least once. Keep them in the bowl during this time because they won’t fit back in the jar yet. The sugars will dissolve overnight and the onions will "shrink".
- Spoon pickles back into the same pickle jar with a slotted spoon if they will fit) or in a decorative 4 to 5-cup canning jar with a lid . The onions will have reduced in volume enough after 24 hours to fit in the jar. Pour the liquid over the pickles and onions. Keep them refrigerated for up to 3 weeks.
Notes
Nutrition
margJ
Is it okay to leave out the red pepper flakes?? I do not do spicy!! We are Minnesota Swedes - 😆
Thank you
gritsandgouda
Absolutely, they will still taste yummy! You can also just reduce it down to a pinch if you want just a tiny bit of heat.
Sarah Baumeister
I love that they are sweet AND hot. Totally a flavor bomb. Yum.
gritsandgouda
I love that description-flavor bomb!There's just enough heat but not enough for a fire bomb!
Catherine
Can you can these in a water bath for shelf life or would they require a pressure cooker?
gritsandgouda
That is such a good question! I've always just made them as refrigerator pickles and kept them in the fridge or given as gifts as fridge pickles. I'm not sure there is enough acidity for just a water bath, especially since bacteria loves sugar. For safety reasons, I can only speak for them being a refrigerator pickle.
Becca
I made this today. I love the smell! Perfect heat (I actually used half Thai chilis for extra heat) I think I was expecting something closer to bread and butter pickles? I'll double or triple this tomorrow to cut the sweetness. I think it's gonna be perfect for us.
gritsandgouda
The Thai chiles were a perfect substitute1 Glad the heat was perfect for your family. You can also reduce the amount of sugar if you like it a little less sweet.
Cheryl Hunter
I love these! On a trip to The North Georgia mountains I picked up some spicy pickled Vidalia onions and have been scouring the web for a recipe. This was great! The only thing I changed was I used sambal instead of chile flakes and it was awesome!
gritsandgouda
So glad you love them and I will have to try the chili paste in place of the pepper flakes! Thanks for sharing!