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!
SUPER EASY AND SPICY FRIED PICKLES
Super easy, spicy and tasty fried pickles for the pickle-lovers among us!
Provided by SHUNPR
Categories Appetizers and Snacks Spicy
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in a large heavy skillet over medium heat.
- Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
- Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 16.4 g, Cholesterol 54.6 mg, Fat 23.3 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 3.5 g, Sodium 1955.6 mg, Sugar 3.2 g
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.
SPICY PICKLE FRIES WITH HOMEMADE RANCH DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the homemade ranch dip: Add the buttermilk, mayonnaise, sour cream, garlic, salt, vinegar, pepper, onion powder and hot sauce to a food processor. Pulse until well combined and smooth. Add the parsley and dill and pulse 4 to 5 times to incorporate. Pour into a serving bowl and set aside.
- For the spicy pickle fries: Pat the pickle spears dry and refrigerate until well chilled. Heat 2 inches of oil in a large heavy pot to 350 degrees F on a deep-frying thermometer. Line a plate with paper towels.
- Combine the flour, cayenne and salt in a wide shallow bowl. Beat the eggs in another shallow bowl. Put the panko in a third shallow bowl.
- Working with a few spears at a time, dredge the pickles in the flour and shake off the excess. Roll them in the egg to coat, then let the excess drip off before coating them thoroughly in panko. Carefully add half the pickles to the oil and fry until golden brown, about 1 minute. With a slotted spoon, transfer the pickles to the lined plate to drain. Repeat with the remaining pickle spears. Serve hot with ranch dip.
NASHVILLE HOT FRIED PICKLES RECIPE BY TASTY
Step up your snack game with these homemade spicy pickles that pack a punch of flavor. They're made even better with a quick fry and coat of Nashville-style hot oil. Dip in a sweet and tangy comeback sauce for a craveable bite. They're great as an appetizer or a side dish!
Provided by Tikeyah Whittle
Categories Appetizers
Time 8h10m
Yield 4 servings
Number Of Ingredients 40
Steps:
- In a large bowl, toss the cucumbers and onion with the pickling salt, making sure every piece is well coated. Cover with plastic wrap and refrigerate for 2 hours.
- After 2 hours, thoroughly rinse the cucumbers and onion to remove any excess salt. Transfer to a clean large bowl.
- Make the pickling spice mix: In a small bowl, mix together the yellow and brown mustard seeds, black peppercorns, red pepper flakes, and celery seeds.
- Make the pickles: Scoop 2 tablespoons of the pickling spice mix into each of 3 16-ounce mason jars. Add 2 cinnamon stick halves, 1 habanero, 2 sprigs of dill, and 3 cloves of garlic to each jar. Divide the cucumbers and onion between the jars, packing tightly.
- In a small pot, combine the water, apple cider vinegar, white vinegar, and sugar. Bring to a boil over medium-high heat and cook until the sugar has dissolved, 5-7 minutes. Transfer the pickling liquid to a heatproof measuring cup.
- Carefully pour the pickling liquid into each jar, leaving ½ inch of headspace at the top. Use the back of a spoon to press down on the cucumbers and onion until completely submerged.
- Tightly screw the lids onto the jars and let sit at room temperature for 2 hours, then transfer to the refrigerator overnight, or up to 2 weeks.
- Make the comeback sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, ketchup, hot sauce, lemon juice, Worcestershire sauce, paprika, mustard, garlic powder, and black pepper. Cover the bowl with plastic wrap and refrigerate until ready to use, up to 1 week.
- Make the Nashville spice mix: In a small bowl, whisk together the paprika, cayenne, garlic powder, onion powder, mustard powder, and black pepper. Transfer to an airtight container and store at room temperature until ready to use. The spice mixture will keep for up to 6 months.
- Fry the pickles: In a medium pan fitted with a deep fry thermometer, heat the canola oil over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet or paper towels.
- Drain the pickles, discarding the pickling liquid and removing any lingering pickling spices, onion, and garlic.
- In a shallow dish, whisk together the buttermilk, hot sauce, and 1 tablespoon of the Nashville spice mix.
- In a separate shallow dish, stir together the bread crumbs and ½ tablespoon of the Nashville spice mix.
- Dip the pickles in the buttermilk mixture, then transfer to the bread crumbs, using your hands to pat the crumbs into each slice until fully coated.
- Working in batches, fry the pickles in the hot oil for 3-4 minutes, until golden brown all over. Transfer to the wire rack and season with kosher salt. Reserve 1 cup of the frying oil.
- In a medium, heatproof bowl, combine 2 teaspoons of the Nashville spice mix, 1 tablespoon brown sugar, and the reserved frying oil. Whisk until the sugar dissolves.
- Brush the hot oil mixture over the fried pickles. Transfer to a platter and serve with the comeback sauce for dipping.
- Enjoy!
EASY SPICY FRIED PICKLES WITH GARLIC MAYONNAISE
Ok ... So I was watching food network with a friend tonight and they had on "Unwrapped" ... fried pickles. Well, it reminded me of my best friend whose Mom showed me how to make fried pickles a few years back, and I love them. She used small round slices of dill pickles, Italian bread crumbs (but I changed to panko), and then a garlic spicy aioli and they were amazing. Rather than fries, try a few of these with your bratwurst or with a burger and what a nice change. Just something a bit different. Well I haven't made them in over a year and it made me realize what a nice recipe it was and how much I missed making them. They are so easy, but so good and the spicy mayo really makes the dish.
Provided by SarasotaCook
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Aioli -- just mix the mayonnaise, garlic and lemon and put in a small bowl and cover and refrigerate.
- Pickles -- In a large baggie I add the flour, salt, black pepper and cayenne and mix well. Then add in the pickles (Note: I like to dry off the pickles first -- you don't want them wet) and lightly toss. Make sure to dust off most of the flour. Set on a plate for Part II.
- Pickles Part II -- Grind the panko crumbs in a small food processor until you have a fine crumb mixture. Now in 2 bowls add the egg to one bowl and the panko crumbs to the other one. Dredge the pickles already dusted in flour in the egg and then into the panko crumbs to coat well and set on a plate ready to be fried.
- Pickles Part III -- In a large frying pan heat up the oil to 350 degrees or medium high heat. Now add 10 or so pickles at a time and fry until golden brown on each side. They only take a few minutes per side. Remove to a plate lined with a paper towel to let drain.
- Serve warm with the garlic aioli dip. A great change from fries with ketchup.
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- Make the Brine. Mix both vinegars, sugar and salt in a saucepan. Heat the mixture until boiling and then remove from heat. Add the cold water and allow to cool to room temperature.
- Slice the Vegis. Slice the cucumber and jalapenos to your desired thickness. You can either cut them with a knife or use a mandolin. I set my mandolin to 2.5mm which results in a rather thin pickle chip.
- Pack the Jars. Divide the spices and garlic to the jars. I used 1/2 pint jars because that's what I had on hand. If you use pint jars, simply double the amounts of spices I used.
- Bread the Pickles. Remove the pickle chips from the jar and drain on paper towels for a few minutes. While the pickles are draining, mix the flour, breadcrumbs, salt and chili powder in a small bowl.
- Fry the Chips. Heat a small pot of oil to 350 degrees F. Carefully drop the breaded chips into the oil and fry for 2 minutes, flipping the chips over half way through.
- Make the Chipotle Ranch Dip. Put the mayo, sour cream, ranch mix, chipotle pepper and adobo sauce into a blender. Puree the ingredients until smooth.
- Serve and Enjoy! Serve the fried pickles warm with a side of the Chipotle Ranch dip. You can also serve them with regular ranch or blue cheese if you prefer a more mild dipping sauce.
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