This recipe is kickin’! Excellent with barbecue or hamburger recipes! Try these Kickin’ Pickles!
Peel the cucumbers in stripes and cut in 1/4 inch thick rounds. Toss the slices of cucumber with the sliced shallot in a small bowl and set aside.
In another small bowl, whisk together the Bone Suckin’® Hot Seasoning & Rub, Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce, vinegar, sugar, salt and pickling spices, until the sugar and salt have dissolved.
Pour the mixture into a clean quart container or divide between smaller jars.
Add the cucumbers and shallots to the container and layer them, pressing them down with a spoon. Place the lid on the container and shake well. Refrigerate for 4 hours, shaking occasionally, before serving.
These pickles will keep for about 1 month in the refrigerator and the heat factor can be adjusted by omitting the Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce. Enjoy!
[cookiteer-external-products]
Ingredients
Directions
Peel the cucumbers in stripes and cut in 1/4 inch thick rounds. Toss the slices of cucumber with the sliced shallot in a small bowl and set aside.
In another small bowl, whisk together the Bone Suckin’® Hot Seasoning & Rub, Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce, vinegar, sugar, salt and pickling spices, until the sugar and salt have dissolved.
Pour the mixture into a clean quart container or divide between smaller jars.
Add the cucumbers and shallots to the container and layer them, pressing them down with a spoon. Place the lid on the container and shake well. Refrigerate for 4 hours, shaking occasionally, before serving.
These pickles will keep for about 1 month in the refrigerator and the heat factor can be adjusted by omitting the Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce. Enjoy!
