I’ve always been a fan of Valentine’s Day. I don’t care that it’s some made up holiday geared to sell cards, roses and chocolates. I’m a fan of hearts, sprinkles, cupcakes, the colour pink….and I especially can’t wait until those tiny cinnamon hearts to appear in corner drug stores. If crack was a candy, those tiny red spicy hearts would be it. But besides snacking on them by the handful, I wanted to find out what else I could do with these holiday candies. And I stumbled upon pickles. The unfortunate thing is all the recipes I found required actual pickling and canning and a whole lot of waiting around. I wanted instant results, so I decided to come up with my own brand of quick pickles.
I know, I know, for most of you, mixing up candy and condiments probably won’t float yer boat. But for those of you who love their sweet with sour, this is the shizznit. It’s sweet, it’s spicy and the pickle packs a whole lot of zing. And I certainly wouldn’t hold it against you if you drank the leftover red brine out of the jar in a moment of midnight weakness. Nope, not at all.
The recipe is pretty flexible when it comes to measurements….just make sure you have enough liquid to cover up your pickles and you’ll do fine. I think next time I make these I’ll increase the candy portion for an even sweeter bite.
red hot cinnamon heart quick pickles
4-5 large dill pickles, cut into thin rounds
1/2 c cinnamon red hots (cinnamon heart candy)
1/2 c dill pickle brine
1/4 c water
Add cut up pickles into a small jar. In a small pot, heat up the red hots, pickle brine and water together over medium-high heat until the candy melts, stirring often. Pour liquid into jar, covering pickles. Wait a while and eat. Lasts for a few weeks or just an hour or so. How many pickles can you eat in one sitting?