From mundane to must-have: The sweet and spicy pickle recipe

June ushers in pickle season. While some prefer their pickles pickled, others prefer a slightly salted version. It's a tough choice, but the recipe I will share might sway you towards the latter. The first time I tried it, the results were sensational, and it's been my go-to method for preparing slightly salted pickles ever since.

Honey and chili achieve the combination of sweetness and spiciness—two components that not only create an explosive flavor but also offer added health benefits to the cucumbers. Consuming them feels almost like a hearty thank-you from my body, and my taste buds seem to echo that sentiment.

I hope this introduction has intrigued you enough to try the sweet, spicy, slightly salted pickles. If so, you're just a few steps away from having jars filled with these culinary delights gracing your shelves!

Ingredients:

• Field cucumbers,
• 1 tablespoon of salt per 1 quart of water,
• 2 tablespoons of honey per 1 quart of water,
• 1 level teaspoon of chili per 1 quart of water.

Additionally:

• Dill umbrellas along with stems,
• Garlic cloves,
• Horseradish root,
• Mustard seeds,
• Cherry leaves (or others of your choice).

How to Prepare:

1. Soak the cucumbers in cold water, then clean them by scrubbing.
2. Boil the water with salt, chili, and honey.
3. Pack the field cucumbers tightly in cleaned and sterilized jars. Add dill, garlic, cherry leaves, and a piece of horseradish among them. Add mustard seeds for an extra kick.
4. There are two approaches to making slightly salted pickles. The first involves pouring hot brine over the cucumbers, and the second uses cold brine. I experimented with both methods, allowing for a comparative analysis. I encourage you to do the same and find your preferred method.
5. Seal the jars and store them in a cool place. After 3 days, the slightly salted pickles are ready to be enjoyed!