FLAMIN HOT CHEETOS PICKLES

Ingredients

• 4 medium Pickling Cucumbers (washed and cut into spears or rounds)
• 2 cups Water (for brine)
• 1 cup White Vinegar (5% acidity)
• 2 tablespoons Kosher Salt (for brine)
• 1 tablespoon Granulated Sugar (optional sweetening)
• 2 Garlic Cloves (peeled and smashed)
• 2 cups Flaming Hot Cheetos (crushed to fine crumbs)
• 2 tablespoons Olive Oil (helps Cheetos adhere)
• 1 teaspoon Red Pepper Flakes (extra heat (optional))

Instructions

1. Make Brine

   Combine water, vinegar, kosher salt, sugar, and smashed garlic in a saucepan; bring to a boil, stirring until the salt and sugar dissolve, then remove from heat and let cool to room temperature.

   Time: PT10M

   Temperature: Boil then cool to room temperature

2. Slice Cucumbers

   Wash cucumbers and cut them into spears or 1‑inch rounds, then place them in the clean jar.

   Time: PT5M

3. Add Brine

   Pour the cooled brine over the cucumbers, ensuring they are fully submerged; seal the jar tightly.

   Time: PT5M

4. Ferment

   Refrigerate the sealed jar for at least four days to develop flavor.

   Time: PT96H

   Temperature: 4°C

5. Apply Flaming Hot Cheeto Coating

   After four days, remove the pickles, pat them dry with paper towels, toss with olive oil, then roll each piece in the crushed Flaming Hot Cheetos until fully coated.

   Time: PT10M

6. Serve

   Arrange the coated pickles on a serving plate and enjoy chilled as a bold snack.

   Time: PT2M

Nutrition Facts

Calories

50

Protein

0.5g

Carbohydrates

8g

Fat

2g

Fiber

1g