SPICY GARLIC DILL PICKLES
Make your own garlic dill pickles at home with this easy recipe, no special equipment needed! Option to make them spicy with the addition of dried chilis.
Provided by Gina Matsoukas
Categories Side Dishes
Time P3DT10m
Number Of Ingredients 8
Steps:
- Cut cucumbers into spears, rounds or other shape of your choice and place them into 2 1-quart wide mouth mason jars.
- Place crushed/smashed garlic cloves, dried chili peppers and peppercorns in the jars with the pickles.
- Add the salt to the jars (1 tablespoon in each jar) then the fresh dill on top.
- Combine the apple cider vinegar and water in a small bowl or measuring cup and pour to the top of each jar, just covering the top of the ingredients.
- Using a spoon, press all the ingredients down into the liquid making sure they're submerged.
- Cover tightly with the lids and place in the refrigerator for at least 3 days before eating (*see note).
Nutrition Facts : Calories 78 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 645 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
EMERIL'S HOMEMADE SWEET AND SPICY PICKLES
NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.
Provided by Food Network
Categories side-dish
Time P14DT2h55m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
- Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
- Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
- Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
HOMEMADE SPICY DILL PICKLES
Steps:
- Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.
Nutrition Facts : Calories 4 calorie, Sodium 422 milligrams, Carbohydrate 4 grams
HOMEMADE SPICY GARLIC DILL PICKLES RECIPE
A healthy dose of fresh, peeled garlic cloves, homemade pickling spice, and chili peppers give these homemade pickles a seriously delicious spicy kick.
Provided by Heidi
Categories Snack
Time 40m
Number Of Ingredients 16
Steps:
- Add all of the ingredients to a small bowl and stir to mix.
- Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
- In a large stock pot to avoid contaminationbring the vinegars, water and salt to a simmer.
- To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren't damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they're poking up too high.
- Pour the brine into the jars leaving 1/2 inch headspace, just covering the cucumbers.
- Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
- Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
- Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.
Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 7006 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
SPICY DILL PICKLES
These pickles are NOT for the faint of heart. The brine will give you a nice kick. Perfect for burgers and hoagies. If you like pickled peppers, the same recipe can be used with peppers instead of pickles! They keep in the refrigerator for a few months.
Provided by Stephanie Mayes
Time P1DT50m
Yield 4
Number Of Ingredients 12
Steps:
- Inspect a quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
- Combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot and bring to a simmer.
- Remove pot from the burner and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
- Place cucumbers and dill in the canning jar. Ladle the warm brine into the jar until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Seal jar and place in the refrigerator for 1 to 3 days before eating.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 15.6 g, Fat 0.4 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 3499 mg, Sugar 10 g
SPICY GARLIC DILL PICKLES FOR RIFFRAFF
I'm posting this for my friend Riffraff who is looking for a good pickle recipe. This one has been passed around my family for years. The original came from my cousin's MIL. Mom's grandkids grew up eating these, now I'm making them for my kids and soon my grandkids. Note that because these are not pre-brined they must sit for 6-8 weeks before serving.
Provided by Mysterygirl
Categories Vegetable
Time 1h
Yield 6 quarts, 36 serving(s)
Number Of Ingredients 7
Steps:
- Wash cucumbers, drain.
- Cut cucumbers lengthwise into quarters.
- Bring water, vinegar and salt to a boil.
- Place 1 dried pepper, 1 clove garlic and 1 sprig dill into each hot sterilized jar.
- Pack cucumbers tightly into jars.
- Ladle hot liquid over cucumbers, leaving 1/4 inch head space (This should cover the cucumbers).
- Remove air bubbles by running a knife down into the jars.
- Put lids and rings on jars.
- Process for 15 minutes in a boiling water canner.
- Remove jars to a towel on a counter.
- The lids should be sealed (you won't be able to"pop" the lids).
- Allow to sit for at least 6-8 weeks before opening.
Nutrition Facts : Calories 3.8, Sodium 3146.3, Carbohydrate 0.3, Sugar 0.1
SPICY GARLIC DILL PICKLES
Make and share this Spicy Garlic Dill Pickles recipe from Food.com.
Provided by Desperada
Categories Low Protein
Time 40m
Yield 6 jars, 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak cucumbers overnight in cold water. Drain and place into quart-sized sterilized Mason jars so that they are firmly packed but not smashed (Recipe estimate is for 6 cucumbers per jar, but naturally this will vary depending on the size of your cucumbers).
- In large pan, boil vinegar, water and pickling salt.
- Pour over cucumbers in the jars.
- Per jar add 2 or 3 cloves garlic, dill, 1/8 teaspoon alum, and 2 peppers.
- Store in a cool dark place (I use my pantry). Ready in about 30 days.
Nutrition Facts : Calories 349, Fat 2.2, SaturatedFat 0.6, Sodium 14200.4, Carbohydrate 77.1, Fiber 10.6, Sugar 34.9, Protein 14.1
SPICY DILL PICKLES
Provided by Food Network
Categories side-dish
Time 47m
Yield 6 pints of pickles
Number Of Ingredients 10
Steps:
- Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.
- Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.
- Bring a large pot or canner of water to a boil.
- In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.
- Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.
MCCLURE'S GARLIC AND DILL PICKLES
This is the recipe for the famous McClure's Pickles from Bob McClure's pickling class at the Brooklyn Kitchen. Some of his pickling tips: * Trim all your cucumbers to the same length, just a bit shorter than your jars, so they fit easily without smashing. Use the trimmings to pack into available spaces. * Pour some hot vinegar over your fresh garlic for a minute before putting it into the jars. This helps keep the garlic from turning blue. * Experiment with spices, such as adding more dill or hot peppers, but maintain the proportions of vinegar, salt and water to keep food safe. * Keep cucumbers on ice until packing them in jars. This helps them stay crisp. Makes 12 half pints or 6 pints
Provided by blucoat
Categories Vegetable
Time 45m
Yield 6 pints
Number Of Ingredients 6
Steps:
- Wash cucumbers, and place in a large deep bowl with ice. Cover and put in fridge.
- Wash dill thoroughly and trim off roots.
- Place peeled garlic in a small bowl and pour hot vinegar over it. Let stand for 1 minute, then pour vinegar out.
- Fill a large pot with water. Place a jar in the pot and make sure the water is at least 1 inch above the top of the jar. Remove the test jar and bring the water to a boil.
- In another large pot, combine the vinegar, water and pickling salt. Bring the brine to a rapid boil. Stir the salt to make sure it doesn't stick to bottom of pot.
- While pots are getting up to a boil, take cucumbers out of the refrigerator and quarter them. Then take 1 spear and place it in a Mason jar to test its height. Make sure it stands 1/4 to 1/2 inch below the rim of the jar. Trim all the cucumbers to this size. (Keep the little bits for later.).
- After water is boiling, submerge the Mason jars for about 90 seconds to sterilize them. Remove them carefully with jar tongs.
- In each jar, place 2 halves of a garlic clove, one small handful of dill, then enough cucumbers to fill the jar, making sure cucumbers are below the "neckline." (If using pint jars, double the amount of dry ingredients in each jar.) Place 2-piece lids in boiling water for 90 seconds, then carefully remove them and place in a bowl.
- Fill jars with hot brine. Cap and seal the jars. Turn them over to make sure you have an adequate seal.
- Place jars back in boiling water. Process the sealed jars in boiling water for 10 minutes.
- Wait a week to two weeks before eating. Refrigerate after opening. Pickles will keep for up to one year if stored in a cool dry place.
HOMEMADE SPICY DILL PICKLES
These Dill Pickles are out of this world! Bobby Flay had the recipe posted on Food Network's website. I made them for the holidays and people didn't stop raving about them. They are very easy and delicious. You may adjust the spice to your liking. The longer they sit, the hotter they get. I quartered them both horizontally and vertically to make them more bite-size. We liked them best after 4 days.
Provided by Retired Greyhound M
Categories Lunch/Snacks
Time P1DT20m
Yield 8-16 pieces, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the vinegar, honey, pepper flakes, coriander, mustard seeds, fennel seeds, cumin and salt in a medium, non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cut cucumbers in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days. (leaving them longer just makes them hotter but still delicious.) Cooking time includes refrigeration.
Nutrition Facts : Calories 61.6, Fat 0.6, SaturatedFat 0.1, Sodium 1748.6, Carbohydrate 14.9, Fiber 1.2, Sugar 11.2, Protein 1.4
OLD-FASHIONED GARLIC DILL PICKLES
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 55m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
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HOMEMADE SPICY GARLIC DILL PICKLES - ZESTED LEMON
From zestedlemon.com
5/5 (1)Total Time 20 minsCategory CondimentCalories 176 per serving
- Make the Brine: Bring the water, vinegar and salt to a rolling boil. Then remove from heat and let the brine cool.
- Prepare Ingredients: While the brine is cooling, wash and dry the cucumbers and mini bell peppers. Cut the cucumbers into spears or slice them into coins, whichever you prefer. Slice the mini bell peppers into rings. Thinly slice the red onion (very thinly!). Peel and mince the cloves of garlic or put them through a garlic press.
- Fill the Jars: Equally distribute the garlic, dill seeds, red pepper flakes, cucumbers, bell pepper rings and sliced red onion amongst the number of jars you are using. I used one big 2 quart jar which was very easy! Pack the jars as tightly as possible without smooshing the cucumbers.
- Add the Brine: Pour the brine over the cucumbers until the cucumbers are covered completely. You may not use all of the brine. Screw the top on the jar tightly and gently shake the jar to combine all the ingredients. Refrigerate the pickles for at least 24-48 hours before giving them a try. They keep in the fridge for up to several weeks. Enjoy!
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