SPICY ASIAN PICKLE CHIPS
Heat things up by adding sriracha and Fresno chile to these quick pickles.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Combine the sugar, sriracha, coriander seeds, garlic, 3 teaspoons salt and 1 cup water in a small saucepan and bring to a boil. Place the cilantro, cucumbers, lime zest and chile in a heatsafe bowl and pour the hot sugar mixture over them. Stir in the vinegar. Let cool to room temperature. Serve or refrigerate in an airtight container for up to 2 weeks.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICY PICKLED CUCUMBERS RECIPE
This quick and easy recipe for Spicy Pickled Cucumbers will knock your socks off. It's refreshing, spicy and crunchy, all at once.
Provided by Valentina K. Wein
Categories Appetizer
Time 4h39m
Number Of Ingredients 7
Steps:
- Prepare the cucumbers. After the cucumbers are washed and dried, cut them into ¼ to ½ inch rounds and place them in a mixing bowl. Sprinkle them with the salt and gently mix. Let them sit for 20 minutes. Pour the salted cucumbers into a strainer and drain and rinse them with cold water. Dry them with paper towels and place them in a new mixing bowl. Set aside.
- Prepare the vinegar and marinate. In a small sauté pan, over low heat, warm the sugar with the vinegar only until it dissolves, about 2 minutes. Pour this over the cucumbers and gently mix. Cover the bowl with plastic wrap and let them marinate in the refrigerator for at least 2 hours. Stir them once or twice during this time.
- Make chili oil. In a small sauté pan, heat the grapeseed oil with the sesame oil and chili paste. Cook only until it's sizzling, about 2 minutes. Stir and let it cool to room temperature.
- Add the chili oil, marinate and serve. Remove the cucumbers from the refrigerator. Stir in the chili oil and return them to the refrigerator for at least 2 hours and ideally overnight to continue to marinate.
Nutrition Facts : Calories 111 kcal, ServingSize 1 serving
SPICY VIETNAMESE QUICK PICKLED VEGETABLES
These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Carrots
Time 2h
Yield 10
Number Of Ingredients 8
Steps:
- Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
- Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
- Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
- Screw on lids and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g
QUICK PICKLES
This is the easiest pickle I have ever made. I got this recipe from Taste of Home The longer it sits in the refrigerator, the better it tastes
Provided by tuttifrutti1
Categories Vegetable
Time P1DT15m
Yield 1 qt and 1 pt
Number Of Ingredients 7
Steps:
- Stir sugar in the vinegar until dissolved. Add salt, celery salt, and dill seed, mixing together.
- Pour over cucumbers and onions.
- Stir and push under liquid.
- Let stand for 24 hours.
- Put in jars and refrigerate.
- No need to can, just keep in refrigerator.
- They will keep indefinetely in refrigerator.
- NOTE: Even though it seems like you don't have enough liquid at first,in several hours you will have enough liquid to cover the cucumbers.
Nutrition Facts : Calories 1786, Fat 1.4, SaturatedFat 0.4, Sodium 7008.7, Carbohydrate 446.3, Fiber 7.3, Sugar 420, Protein 7.5
SPICY PICKLES
Provided by Bobby Flay
Categories side-dish
Time P1DT12m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the first 9 ingredients in a medium saucepan 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 cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.
SPICY QUICK PICKLED RADISHES
Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as listed below yields about 1 1/4 cup pickles.
Provided by Cookie and Kate
Categories Condiments
Time 12m
Number Of Ingredients 8
Steps:
- To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
- To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
- Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
Nutrition Facts : ServingSize 1/4 cup, Calories 53 calories, Sugar 10.5 g, Sodium 941.4 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 12 g, Fiber 0.7 g, Protein 0.6 g, Cholesterol 0 mg
QUICK SPICY RADISH PICKLE
Julienned mooli is lightly pickled in rice vinegar, chilli and sugar to make a tasty side dish to Korean main courses
Provided by Judy Joo
Categories Side dish
Time 10m
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together all the ingredients with 1/2 tsp sea salt until the radish is coated. Cover and chill for 1 hr before serving.
Nutrition Facts : Calories 27 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
QUICK & SPICY ASIAN PICKLES
Provided by Jennifer Rubell
Categories Soy Vegetable Freeze/Chill No-Cook Chill Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.
SPICY KOREAN CUCUMBER PICKLES (OI MUCHIM)
Steps:
- Squeeze the cucumber pieces firmly to release more water; doing this in small handfuls will be the most effective.
- Cover and chill the pickles for at least 30 to 60 minutes before serving.
Nutrition Facts : Calories 29 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 531 mg, Sugar 3 g, Fat 1 g, ServingSize 1 1/2 cups (6 servings), UnsaturatedFat 0 g
HOT & SPICY PICKLE RECIPE
How to make hot & spicy pickles from your garden fresh cucumbers. A great new way to enjoy a taste of pickles that will give you a little kick!
Provided by oldworldgardenfarms
Number Of Ingredients 12
Steps:
- Sterilize canning jars and let cool until able to be easily handled. Warm canning jar lids in a small skillet with water.
- Prepare water bath canner per manufacture's instructions. *Skip this step is making refrigerator pickles.
- Clean cucumbers and cut off the ends and discard. Slice the cucumbers into 1/4 inch rounds. Set aside.
- Place water, vinegar, salt, sugar, and turmeric in large pot. Then place the sprigs of dill and pickling spices into a cheesecloth. Tie the ends of the cheesecloth and place in the pot.
- Bring liquid mixture to a boil to make the brine solution. Reduce and simmer for 5 minutes.
- Place a few peppercorns, 1/2 teaspoon chopped garlic, and 4 dried red chili peppers into each pint jar. *Add crushed red pepper flakes for an even hotter pickle.
- Place cucumber slices in jar and fill with brine solution, leaving 1/2 inch space at the top. Refrigerate immediately or prepare to can using the water bath method.
- Using a plastic utensil, remove any air bubbles by sliding the utensil down the inside of the jar. Add more brine, leaving 1/2 inch headroom.
- Wipe rims of jars with clean cloth, place a clean lid on and screw on bands to finger tight only.
- Using a jar lifter, place filled jars into your water bath canner making sure to have about 2 inches of water above the top of the lids. Once the water bath begins to boil, process for 8 minutes.
- Remove the jars from the canner and let rest on a thick towel for 24 hours.
- Once the 24 hours is up, be sure that each jar sealed by pressing on the center of the lid. *If the lid moves up and down, then place those jars in the refrigerator. If the lid does not move when pushed, store in a cool dark place.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
KOREAN PICKLES
Korean Pickles are a low calorie, easy way to add a crunch and flavor to your meals with just a bit of salt, sugar, crushed red pepper, vinegar and sesame oil.
Provided by Sabrina Snyder
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Cut the cucumbers into thin slices and toss with salt, then let sit in colander for 1 hour.
- Squeeze water out of cucumbers then roll in paper towels to squeeze any remaining water out.
- Add pepper flakes, vinegar, sesame oil and sugar to the cucumbers, place in airtight container and place in the refrigerator for 1 hour.
Nutrition Facts : Calories 18 kcal, Carbohydrate 3 g, Sodium 1 mg, Sugar 1 g, ServingSize 1 serving
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- In a stainless steel -or other non-reactive pot- combine the vinegars, water, star anise, sugar, crushed red pepper flakes,ginger root, garlic and salt. Bring to a boil, stirring just until the sugar is dissolved. Use a slotted spoon to remove the star anise from the boiling brine and divide them evenly between the jars.
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