This video will teach you how to make the best tasting pickles you'll ever put in your mouth. Not too spicy. They're just perfect!
These Sweet Cajun Spiced Pickles are sweet but not too sweet. They're spicy but they won't burn your lips. They're full of flavor from the bay leaf and garlic but you won't have garlic breath all day!
Great with burgers, sandwiches, chips, grapes or any fruit. Combine these pickles with crackers and dips for more creativity!
Give this recipe a try. You'll be glad you did!
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SWEET CAJUN SPICED PICKLES
INGREDIENTS
1 Gallon Jar Whole Kosher Dill Pickles
Sugar
Red Pepper Flakes
Minced Garlic
Bay Leaves
INSTRUCTIONS
First thing is to drain out all the pickle juice in the jar.
Now empty all the pickles into a large bowl.
Make sure all the pickle juice is out of the pickle jar.
Cut up all the pickles into at least one quarter pieces. I prefer them a bit thicker. More like 3/8ths to 1/2inch. The thickness is totally optional.
Once all the pickles are cut, begin adding the pickle slices back into the same jar as follows:
First Layer:
2 ½ cups sliced pickles
¼ Tsp. Red Pepper Flakes
1 Tsp. Minced Garlic
1 Bay Leaf of any size
1 Cup White Sugar
Now continue making layers as such until all pickles are used up.
Note that one jar of whole pickles will not fill that jar to the top with sliced pickles.
Pull off a foot long piece of plastic wrap and cover the jar before tightening the lid to avoid any leaks.
Roll the jar around to rotate the pickles inside. This process will help blend all the flavors and mix the pickles with all the liquid that will form.
You can start eating Sweet Cajun Spiced Pickles on the 3rd day.
After 3 days, the pickles just keep getting better and better.
After 5-7 days, you can eat them all.
Let me answer some questions:
Yes, you can put them in mason jars but no, they won’t last long because there’s no preservatives.
You do not need to refrigerate if you plan to eat them quickly.
I’d recommend keeping them refrigerated for longevity. They will start to soften in time.
Do Not Reuse the liquid for more pickles. It won’t work.
Just how thin can a slice be? I find that ¼ to ½ inch is perfect. It’s definitely not critical.
Chef’s Note: I’ve made these Sweet Cajun Spiced Pickles for many years. I’ve always used way more pepper flakes and way more garlic. All I accomplished was hotter pickles that had so much garlic flavor, whoever ate them had garlic breath all day long. So don’t think it’s better with more garlic.
If you want HOT spicy pickles, toss in some Tabasco peppers or add in a few Jalapeno Peppers.
You can even add those really hot peppers if you like burning lips.
All that being said, I just love my recipe and so do may others.
Just make them and see for yourself.
Final Note:
3 Gallons of whole pickles will make 2+ gallons of Sweet Cajun Spiced Pickles
Mike Sanders
The Sanders Kitchen
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