Sweet Heat Garden Pickles

Name: Sweet Heat Garden Pickles
Total time: 9 h 25 min
Cuisine: American
Ingredients: 7½ ounces (215 g) radishes, small radishes left whole and large radishes cut in half (from 1 medium bunch); 6 ounces (170 g) asparagus, trimmed to 5-inch (12-cm) pieces; 6 ounces (170 g) whole small carrots, cut in half lengthwise (from 1 medium bunch); 6 ounces (170 g) haricots verts (French green beans), trimmed to 5-inch (12-cm) pieces; 6 ounces (170 g) haricots verts (French green beans), trimmed to 5-inch (12-cm) pieces; 2 large jalapeños, thinly sliced; 2 teaspoons black peppercorns; 2 teaspoons mustard seeds; 2 teaspoons crushed red pepper; 2¾ cups (660 ml) white vinegar; 1½ cups (360 ml) water; 1 cup (200 g) granulated sugar; 3½ tablespoons kosher salt

Preparation info

Makes
four

Difficulty
Easy
Ready in
10 hr

Appears in

My Southern Kitchen

By Ivy Odom

Published 2025

About

I love a good pickle. Dill, bread and butter, spicy, you name it. This recipe is about as easy as you’re going to find for pickle making. There’s no fussy equipment involved, plus there are two flavor variations, since I can’t decide if sweet or garlicky pickles are better. Try them both and you can be the judge.

Ingredients

7½ ounces (215 g) radishes, small radishes left whole and large radishes cut in half (from 1

Americas
United States
Vegan
Gluten-free
South America

Method

Place radishes, asparagus, carrots, and haricots verts in 4 separate pint jars. Evenly divide jalapeño slices, peppercorns, mustard seeds, and crushed red pepper among jars. In a medium saucepan, heat white vinegar, water, sugar, and salt over medium-high heat. Cook, stirring often, until sugar is completely dissolved, about 5 minutes. Pour hot liquid evenly into jars.</