Print

Print Recipe

A tangy, sweet, and mildly spicy pickle recipe transforming cucumbers into a crunchy, flavorful snack or side dish inspired by Famous Dave’s.

Ingredients

Scale
  • 4 cups sliced cucumbers
  • 1 cup white vinegar
  • 1 cup water
  • ½ cup sugar
  • 1 tablespoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon mustard seeds
  • 2 garlic cloves, sliced
  • ½ teaspoon black pepper

Instructions

  1. Rinse cucumbers well.
  2. Slice cucumbers into thin, even rounds and place them in a clean bowl.
  3. Slice the garlic cloves.
  4. In a medium saucepan, combine white vinegar, water, sugar, and salt.
  5. Warm the mixture over medium heat, stirring until the sugar dissolves and the brine is hot but not boiling.
  6. Stir crushed red pepper flakes, mustard seeds, sliced garlic, and black pepper into the warm brine.
  7. Carefully pour the hot brine over the cucumber slices, ensuring all pieces are covered.
  8. Let the cucumbers rest at room temperature for a few minutes to begin soaking up the brine.
  9. Allow the pickles to cool completely.
  10. Transfer the pickles and brine to a jar or airtight container, seal, and refrigerate.
  11. Chill at least 2 hours before serving (overnight for deeper flavor).

Notes

Slice cucumbers evenly for uniform pickling and consistent crunch., Warm brine just until sugar dissolves; avoid boiling to maintain tangy flavor., For extra crunch, salt cucumber slices and let sit 20-30 minutes, then rinse and pat dry, or dunk slices in ice water after cutting., Use small to medium firm cucumbers (like Kirby or Persian) to avoid mushy texture., Use clean, warm jars; pour warm brine over cucumbers then cool completely before sealing and refrigerating., Adjust sugar and red pepper flakes to taste; honey can be substituted for sugar for a floral sweetness., Let pickles rest a minimum of 2 hours before serving; 24 hours preferred for deeper flavor., Flavor boosters: gently toast mustard seeds before adding, add fresh dill or jalapeños for variations., Keep refrigerated up to 2 weeks in airtight jars; label with date., Serve chilled, avoid reheating to preserve crunch and tang.

Nutrition

Find it online: https://cozyovenkitchen.com/famous-daves-sweet-and-spicy-pickles-recipe-zoey-cooks/