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.
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
SPICY PICKLED CUCUMBERS AND PEPPERS
Provided by Nicole Morrissey
Time 5m
Yield 20
Number Of Ingredients 10
Steps:
- In a wide mouth one quart mason jar with lid, combine the sugar, salt, peppercorns, minced onion, crushed red pepper, garlic, and vinegar; shake vigorously for 30-45 seconds or until sugar and salt are well-dissolved.
- Add the cucumber, jalapeno, and banana pepper slices to the jar and top off with water that fills the jar nearly full to the brim. Fasten the lid and gently shake the jar to mix contents. Refrigerate for at least 2-3 days and up to 6 months before consuming.
MONDO'S HOT & SPICY PICKLES
This recipe was created by my husband Armando (Mondo) who has come up with this recipe after searching for a good hot & spicy pickle and couldn't find one that was spicy enough! People beg for jars of these and my friend Stacey claims that they cure any cold!!HA!
Provided by Monica in PA
Categories Spicy
Time 2h8m
Yield 10 canning jars
Number Of Ingredients 12
Steps:
- Clean cucumbers in cold water.
- Place water, vinegar, sugar, salt in large pot.
- Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients.
- Bring to a boil to make a brine solution.
- Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 teaspoons Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used. If you desire hotter pickles, add optional 1 - 2 teaspoons crushed red pepper flakes to each jar.
- Then place pickles in jar and fill with brine solution.
- Wipe rims of jars with clean cloth, place lids and screw on bands fingertip-tight.
- Process for 8 minutes in water bath.
- Remove to cloth-protected counter and let rest undisturbed for 24 hours to cool.
- Pickles are ready to eat in about 2 weeks. Enjoy!
SWEET & SPICY CUCUMBERS
After a shopping trip to Costco I had an over abundance of English cucumbers and red bell peppers so I came up with this recipe. I love things that are sweet, tangy, and spicy so it seemed like the natural thing to make. This has become a favorite of mine and a big hit among friends & family!
Provided by Merry Cook
Categories Vegetable
Time 20m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine sliced cucumber + 2 tablespoons of salt and set aside.
- Slice onion and bell pepper and place in a separate bowl. To this bowl add the ingredients for the dressing and stir to combine.
- Rinse the cucumber under cold water and drain.
- Combine cucumbers, onion, pepper and dressing and stir to coat veggies then store in an air-tight container in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 49, Fat 1.8, SaturatedFat 0.3, Sodium 298.6, Carbohydrate 7.5, Fiber 0.7, Sugar 4.9, Protein 1.3
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SPICY LIGHTLY PICKLED CUCUMBERS RECIPE …
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- Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.
- Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.
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From allrecipes.com
- Spicy Refrigerator Dill Pickles. It doesn't get much easier than classic refrigerator pickles. Once you've made your red pepper flake-infused brine, all you need to do is be patient a few days before partaking in these crisp-tender pickles.
- Spicy Pickled Okra. Szechuan peppers and red pepper flakes make up the spicy backbone of this pickled okra recipe, but the secret ingredient is smoked paprika, which adds a subtle taste to the veggies.
- Addictive Spicy Dill Avocado Pickles. "Underripe avocados are lightly pickled in brine that is tangy and slightly sweet," says Buckwheat Queen, the recipe creator.
- Nothin' Sweet About These Spicy Refrigerator Pickles. You'll be munching on these spicy refrigerator pickles after a quick 24 hours in the fridge.
- Crisp Pickled Green Beans. No blanching required for these ultra easy pickled green beans. "This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren," says Jani Whitsett.
- Pickled Garlic and Jalapeño Peppers. Fresh jalapeños combine with an entire head of garlic, and a few sweet carrots for balance, to create an extra flavorful pickle.
- Sriracha Pickled Eggs. You only need five ingredients to create these vibrantly colored pickled eggs. A little dollop of sriracha creates a bright brine and spicy flavor that will make this recipe your new go-to for a high protein snack.
- Texas Christmas Pickles. This recipe may sound strange, but the dozens of five-star reviews reveal that it's a real winner. Pre-made pickles are combined with hot sauce, fresh garlic, and plenty of sugar for a sweet and spicy pickle that has some serious kick.
- Pickled Hot Peppers. The trio of banana, jalapeño, and serrano peppers makes up the backbone for this recipe. Just a little spoonful will add a flavor boost to anything from burgers to salads to side dishes.
- Spicy Vietnamese Quick Pickled Vegetables. Perfect for pepping up a banh mi or grain bowl, this Vietnamese-inspired pickle blend gets a hint of heat from a few jalapeño peppers.
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