BEST EASY SWEET & SPICY DILL PICKLES
The Best Easy Sweet & Spicy Dill Pickles - learn how to make pickles at home that are better than the store. Crispy, tangy, spicy and sweet these Dill Pickles make a delicious snack or sandwich topping. No canning necessary for these easy refrigerator pickles.
Provided by Krista
Categories Condiments
Time P1DT10m
Number Of Ingredients 11
Steps:
- To a saucepan add vinegar, water, apple cider vinegar, salt and sugar. Bring to a boil until salt and sugar are dissolved.
- To a 32 ounce mason jar add dill, mustard seed, thinly sliced onion, garlic cloves, habanero pepper and cucumber slices.
- Pour vinegar mixture over pickles and cover. Store in refrigerator for 24 hours, better at 48 hours.
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.
SWEET DILL PICKLES
These pickles soaked in a sugar mixture taste just like candy! They take some time to make, but are a sweet treat.
Provided by SUSANNAH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 14h35m
Yield 64
Number Of Ingredients 5
Steps:
- Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
- In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
- Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 13.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359 mg, Sugar 12.8 g
SWEET AND SPICY PICKLES
Sweet tasting pickles that pack a punch. First time I tasted this recipe was when a lady at work brought them in.
Provided by farmwife
Categories Vegetable
Time 15m
Yield 1 gallon
Number Of Ingredients 3
Steps:
- This is super easy to make and will be a sure hit with family and friends.
- Even people that do not like dill pickles like these sweet and spicy pickles.
- Drain all juice off the gallon of dill pickles.
- Slice each pickle length wise and then cut into bite size pieces (about 1/2 inch thick).
- In the gallon jar layer 1/4 of the pickles pieces, 1/2 oz of the Tabasco Sauce and 1 cup of sugar.
- Repeat three more times using all ingredients.
- Let pickles set overnight.
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.
SLICED, SPICED AND ICED REFRIGERATOR SWEET DILL PICKLES
Feeling a little lazy and not wanting to can, I was looking for a good recipe for chilled dill pickles, but couldn't quite find the exact recipe I wanted so I have adapted a recipe from Group Recipes and Epicurious to fit my needs. It's slightly sweet with the lovely taste of dill. I hope this fits your needs too! :) Cooking time is marinating time. Thank you for the inspiration coconutlime and Amelia Saltsman!
Provided by Sharon123
Categories Vegetable
Time P7DT15m
Yield 4 pint jars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Evenly divide the garlic, fresh dill and sliced cucumbers among four wide mouthed pint jars.
- Before adding the mustard seed, red pepper flakes, peppercorns(if using) and dill seed, crush them slightly. You can use your hands, a mortar and pestle, or give then one quick whiz in the food processor(optional).
- In a saucepan, mix together vinegar, water, sugar, red pepper flakes, celery seed, salt, mustard seed and dill seed. Heat to just dissolve sugar, then remove and let cool. Use a funnel to fill each jar with the cooled brining liquid. The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating. Enjoy!
- It was suggested you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar. No mess! :).
SWEET KOSHER DILL PICKLES
Sweet and tangy pickles made from store bought kosher dill pickles. The blend of pickling spice, the original kosher dill flavors, and sugar, make a unique pickle that goes great in sandwiches, salads, etc. -- or just to eat on the side.
Provided by rdtripp
Categories Vegetable
Time 20m
Yield 1 24 oz jar
Number Of Ingredients 5
Steps:
- Drain all pickle juice from jar into a bowl, leaving pickles in jar and reserving pickle juice.
- Into sauce pan pour ¼ cup of reserved pickle juice, ¼ cup white vinegar, 1 ½ cups sugar and ,while stirring constantly with a whisk, bring to simmer over medium low heat. Immediately remove from heat, add 2 tsp pickling spice, and allow to steep for 10 minutes.
- Place pickle jar in plate (in case it runs over) and pour vinegar/pickle juice/sugar mixture over pickles. Replace lid on jar and allow to cool completely.
- Place jar in refrigerator and allow to marinate for about three days for full flavor.
Nutrition Facts : Calories 1255.2, Fat 0.9, SaturatedFat 0.2, Sodium 5959.9, Carbohydrate 318.1, Fiber 7.5, Sugar 308.6, Protein 4.1
SWEET DILL PICKLES
Make and share this Sweet Dill Pickles recipe from Food.com.
Provided by Dienia B.
Categories < 60 Mins
Time 1h
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Wash dill size pickles; slice lengthwise about 1/8 inch thick.
- Pack in quart jars.
- Add three or 4 slices onion per jar; place dill on top.
- SYRUP:.
- Bring sugar, vinegar, pickling salt, and alum to a boil.
- Pour over pickles in jar; seal with Mason lids.
- Cold pack until water in canner comes to a boil.
- Take out and invert to cool.
- This makes 4 quarts.
Nutrition Facts : Calories 1052.2, Fat 0.1, Sodium 28313, Carbohydrate 257.9, Fiber 0.9, Sugar 253, Protein 0.6
QUICK AND EASY SWEET DILL PICKLES
These are the tastiest 'homemade' sweet dill pickles. Our family has enjoyed these for years!! Yummmmmmmy!!
Provided by Chef53Kathy
Categories Low Protein
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Cut pickles into desired lengths, about 1 1/2 inch, restuff in pickle jar.
- In a saucepan heat water, sugar and vinegar until dissolved. Pour over pickles, recap and refrigerate.
Nutrition Facts : Calories 141.4, Fat 0.1, Sodium 733.3, Carbohydrate 35.8, Fiber 0.7, Sugar 35.4, Protein 0.3
GRANDMA'S SPICY SWEET PICKLES
Good old fashioned pickles from Grandma. This recipe is nearly 100 years old, passed from generation to generation. These are great pickles, and really very easy.
Provided by Donna M.
Categories Vegetable
Time P7DT15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Slice cucumbers about 1/8 inch thick.
- Pour salt over cucumbers.
- Pour enough boiling water over all to cover.
- Stir and let stand 8 hours or overnight.
- Drain and discard brine.
- In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
- Bring to a boil.
- Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
- Pour boiling vinegar mixture over cucumbers.
- Cover and let stand.
- Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
- Do not reheat when sugar is added.
- At the end of the 5th day, pickles are done and may be stored in covered jar.
- Do not seal jars.
- Pickles will keep indefinitely and get better with age.
Nutrition Facts : Calories 5195.2, Fat 6.9, SaturatedFat 0.9, Sodium 37781.8, Carbohydrate 1281.2, Fiber 11.5, Sugar 1233.9, Protein 15.8
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