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 AND SPICY EGGPLANT PICKLE
Steps:
- 1. Peel 1 kilogram of eggplant. Dice eggplant into 1/3-1/2 inch sized cubes. The smaller the pieces, the better/quicker they fry. 2. Put eggplant in a colander over a pan and sprinkle generously with salt (perhaps ¾-1 tablespoon of salt) and let sit for at least 2-3 hours, allowing excess water to drain off. 3. Prepare 8 decent-sized cloves of garlic. Prepare 3 inches of ginger. Cut both into small pieces. Place 8-10 small red chilis (depending on heat you desire) with stems cut off, garlic, and ginger in ¼ cup of oil and blend well. 4. Dry roast 1 tsp of fenugreek, 3 tsp of cumin seeds, ¾ tsp of coriander seeds, and 4 whole green cardamom pods (open cardamom pods). After roasted, put these 4 things, along with 2/3 tsp of mustard seeds, into a hand grinder. Grind to a fine powder. 5. Heat 1/2 cup of sunflower oil in pan, and fry 1/3 of eggplant until begins to turn golden brown (you need to make sure the eggplant is properly fried so that the texture of the pickle is correct but make sure not to burn the eggplant!) Remove with spatula (allowing oil to drain back into pan), and set aside. Add another ½ cup of oil, then fry remaing two batches of eggplant in the same way. 6. With remaining oil in pan, fry the garlic/ginger/red chili paste, as well as 12-15 small green chilies (with stems removed) for 5-7 minutes. 7. Add spice blend, 1/3 tsp of whole mustard seeds, 1 stick of cinnamon, and ½ to 2/3 teaspoon of turmeric powder. Add small handful of curry leaves. Allow to cook for 2-3 minutes. 8. Add fried eggplant cubes. 9. Add 1/2 cup of rice vinegar. Allow to cook down. Add another 1/2 cup of vinegar when you notice that it looks a bit dry, and allow to continue to cook down. 10. Add 8 tablespoons of dark brown sugar (or 6 tablespoons, and ½-1 tablespoon of white sugar). Add sugar gradually, to suit your taste. Add salt by 1/4 teaspoons, to suit your taste (3/4-1 teaspoon) 11. Squeeze half a lime over chutney if desired.
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.
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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