Sweet and Spicy Pickles

Friends Drift Inn Food Preservation
Ten Tablespoons of Garlic?

Sweet and Spicky Pickles Home Canned

It’s a Pickle Party…get ready for Tailgating!

Long before I launched this blog, Emeril Lagasse enticed me back to the kitchen. He turned what had become monotonous kitchen drudgery into something fun and exciting. If Julia Child inspired my youthful culinary forays, surely Emeril can be credited with rekindling my love affair with the kitchen stove.

Growing up in farm country, everyone had a family garden.   Canning, freezing, and dehydrating were part of our summer routines. If one neighbor had more than they needed of corn, they might swap with another neighbor who had an abundant harvest of cucumbers. It’s the way of country folks.

This year the cucumbers have gone crazy. I’ve pickled and relished until my brain grew quite empty for ideas under this big red hat. In my hour of cucumber crisis, I turned to my old friend Emeril. I was not sure he knew anything about canning but it was sure worth a look.

This recipe combines white vinegar and apple cider vinegar for an interesting mingling of acid zing. Not to mention 10 tablespoons of garlic and 24 cayenne peppers. Enjoy!

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About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.