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Sweet And Spicy Pickle Juice

We went to the Texas Hill Country this past spring to see the Bluebonnet flowers, eat local BBQ and see the sights in the cute small towns. I was window shopping in Greuen Historic District and saw a sign that said Fickle Pickles. They were offering samples so I tried them and found a wonderfully sweet and sour pickle, which I don't normally like, but these are different. We bought the spicy jar and started using the juice for my coleslaw and pea salad. Once we started to run out I decided I had to invent my own version of the spicy sweet and sour juice, and I think it is even better than the original! You could make overnight refrigerator pickles by slicing cucumbers with a little onion and marinating them in this juice overnight.


 1/4 cup cider vinegar
 1/2 teaspoon granulated garlic
 1 teaspoon sugar
 1/4 teaspoon red pepper flakes
 1/2 teaspoon celery salt
 1/8 teaspoon salt


Mix everything together until sugar is dissolved. This is best if it sits covered in the refrigerator for several hours or overnight. Use fewer or more chiles to adjust the spicy heat level to your taste. It will get a little more spicy as the peppers rehydrate. Add a little more sugar if the spice is too much.

This is wonderful mixed with mayonnaise on coleslaw or pea salad but works very nicely any place you would use a sweet vinegar.

Serves: 8 to 12
Vinegar Garlic Sugar No-Cook

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.