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.
TEXAS CHRISTMAS PICKLES
These spicy/sweet pickles are a Texas tradition. My mother and I have made these delectable pickles for Christmas every year since I was young. We separate each batch into smaller jars and give them as gifts to friends and family. I would hate to think what would happen if we skipped a year!!
Provided by KIKI810
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT30m
Yield 60
Number Of Ingredients 4
Steps:
- Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.
- During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 47 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 500.7 mg, Sugar 45.8 g
CHRISTMAS RED PICKLES
These cinnamon-flavored sweet pickles are a bit like candied apples. Kind of time consuming but worth the time.
Provided by bobbi s.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15h5m
Yield 80
Number Of Ingredients 10
Steps:
- Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours.
- Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again.
- Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar.
- Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.
- Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.
Nutrition Facts : Calories 84.8 calories, Carbohydrate 21.7 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.1 mg, Sugar 19.8 g
SPICY CHRISTMAS PICKLES (NO COOK)
These are an easy icebox pickle that are spicy and sweet and stays crisp. Why are they called Christmas pickles? Because they are bright green or red!!! I usually make green and red to liven up the holiday relish tray. I also make these pickles without the food coloring and they are a family favorite throughout the year. I found the recipe years ago in a local electric co-op magazine.
Provided by Susie D
Categories Low Protein
Time P7DT15m
Yield 94 serving(s)
Number Of Ingredients 5
Steps:
- Drain pickles and rinse gallon jar.
- Slice pickles into 3/4" or 1" rounds, drain again.
- Into jar layer sliced pickles, peeled garlic, and sugar; add NO liquid.
- Pour on the whole bottle of tabasco sauce, NOTE: I have used the 2oz size when I wanted a less spicy pickle and I think tabasco is the only brand of hot sauce to use in this recipe.
- Add bottle of red OR green food coloring if desired.
- Cap jar and shake.
- Store in icebox and shake it daily to mix the ingredients and dissolve the sugar.
- In about a week you will have brightly colored,spicy pickles!
- Note: as these marinate over the week they shrink, so the yield will be less than a gallon.
Nutrition Facts : Calories 97.6, Fat 0.1, Sodium 232.7, Carbohydrate 25, Fiber 0.3, Sugar 24.4, Protein 0.2
NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES
A truly piquant pickle that will satisfy those of us who have a loose sweet tooth. I have been looking for a truly flavorful pickle recipe, not sweet, but not just spicy, either. The key is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
- Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.
Nutrition Facts : Calories 25.9 calories, Carbohydrate 5.8 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 488.3 mg, Sugar 2.6 g
SPICY PINEAPPLE PICKLE (ACAR NENAS)
This looked too interesting to pass up! It's not too pickly, with just a tablespoon of vinegar, but deliciously sweet and spicy. From a cookbook, "Nonya Favourites," which I picked up in Singapore. The book suggests serving this with rice and a coconut curry, or fried fish.
Provided by Kitty Z
Categories Pineapple
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pineapple into 1-cm-thick wedges.
- Heat oil in a wok, add ginger and chili, saute about 2 minutes until fragrant.
- Add remaining ingredients and cook, stirring constantly, for 10 minutes.
- The pickle is finished when the oil rises to the top and the pineapple is glossy. The pineapple should still be juicy.
Nutrition Facts : Calories 162, Fat 7, SaturatedFat 0.9, Sodium 307, Carbohydrate 26.2, Fiber 1.9, Sugar 21.6, Protein 0.9
GRANDMA LAVONNE'S CHRISTMAS PICKLES
This is a wonderful recipe that was passed down from my grandma to my mom and now to me. There is a lot of work involved, but they are SO worth it!! These are sweet and crunchy...many good memories every time I bite into one. I have never had a pickle anywhere, store bought or homemade, that even comes close.
Provided by Backwoods Foodie
Categories Vegetable
Time P8D
Yield 8-10 jars
Number Of Ingredients 9
Steps:
- Day 1: Wash cucumbers and place in a crock.
- Cover with boiling water 2 times a day for 2 days.
- Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
- Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
- Cover with this syrup for four days. Reboil two times a day.
- Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.
Nutrition Facts : Calories 874.4, Fat 0.6, SaturatedFat 0.2, Sodium 14.9, Carbohydrate 219.1, Fiber 2.6, Sugar 208.4, Protein 3.4
CHLOE'S SPICY PRETZELS (NO COOK)
These are great to bag up for gifts or to just have around for family snacks. The not so spicey version was a hit for the 2nd grade Christmas party and the little ones at the family gathering. The spicy version was a hit at the family Christmas gathering.
Provided by GrannyHen
Categories Lunch/Snacks
Time 5m
Yield 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything except pretzels in a large bowl(I use a big plastic salad bowl).
- Just a pinch of cayenne for the little ones.
- Pour pretzels in on top of the sauce. Stir until well coated. I just toss it like a salad.
- Make sure all of the goodies are off of the bottom of the bowl and on the pretzels.
- You can eat them right away, but they are less messy if you let them sit a bit while the pretzels absorb the oil.
- Store in an airtight container.
- Enjoy!
SUPER SIMPLE NO-COOK SWEET-AND-SPICY PICKLES
This recipe is so simple you could make it in your sleep, and so good you will want to keep a jar in the refrigerator all of the time. I got the original recipe from "Southern Living, August 2004 by Ann Wilson, Bowdon, Georgia". Her recipe was simple, but I made it even easier.
Provided by BBQ Man 198319
Categories Lunch/Snacks
Time 1h10m
Yield 1 46oz. Jar
Number Of Ingredients 4
Steps:
- Pour contents of jar into a colander and rinse with cold Rinse jar and add sugar, garlic and Tobasco®.
- Put pickles back into the jar, secure lid then shake, spin and twirl a few times before placing the jar into the refrigerator.
- For good measure, agitate the jar every time you go into the refrigerator.
- The pickles will be ready in about an hour but of course, the longer they sit, the better they get.
- (Storage time is about 3 to 4 weeks).
Nutrition Facts : Calories 630.9, Fat 2.6, SaturatedFat 0.7, Sodium 17594.9, Carbohydrate 155.6, Fiber 15.9, Sugar 146.4, Protein 8.5
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