Spicy Garlic Cucumber Refrigerator Pickles Food

SPICY GARLIC CUCUMBER REFRIGERATOR PICKLES

Steps:

• Wash your glass container with hot soapy water and rinse well. Let air dry. Wash your hands to prevent cross contamination
• Pack sliced cucumbers, black peppercorns, garlic and dried chili peppers into clean glass jars .
• Mix vinegar, salt and stevia together well and pour over cucumbers and spices in the glass jars. Cover and store in refrigerator.
• Let sit for at least 6 hours, if you can wait that long and enjoy up to one month.
• Enjoy!

SPICY GARLIC DILL REFRIGERATOR PICKLES

Steps:

• Wash jars and lids in very hot water to sanitize.Cut cucumbers into desired shapes, either lengthwise into spears (about 8 spears per cucumber), or crosswise into 1/4-inch thick chips.Pack cucumbers into jars, alternating with a few sprigs of dill, and 2 chilies and 2 smashed garlic cloves per jar. Top with peppercorns, mustard seed and coriander seed (1/2 teaspoon of each per jar).Combine vinegar, water, salt and sugar in a small saucepan. Bring to a simmer over medium heat until sugar and salt are completely dissolved.Pour warm vinegar over top of cucumbers, filling jars to the very top. If necessary you can top the jars off with a bit of water to be sure the cucumbers are completely covered.Screw on lids, then place jars in the refrigerator for at least 24-48 hours before enjoying. Pickles will keep in the refrigerator for up to 2 weeks.

HOMEMADE SPICY GARLIC DILL PICKLES RECIPE

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.

REFRIGERATOR GARLIC DILL PICKLES

Steps:

• Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
• In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
• Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
• NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.

NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES

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.

EASY REFRIGERATOR PICKLE SLICES

Steps:

• Place half of the cucumber in a large glass bowl then top with half of the onion, then place the remaining cucumber slices on top of the onions.
• Then place the remaining onion slices slices on top.
• Sprinkle the garlic slices (if using) over and around the pickles and onions.
• In a saucepan combine the vinegar with all remaining ingredients; stir well and bring to a boil, cook for 1 minute.
• Pour the mixture over the cucumber and onions; bring to room temperature and refrigerate for 4 days before using.

SPICY REFRIGERATOR DILL PICKLES

Steps:

• In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
• Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.