Hot Sweet Dill Pickles Recipes

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EMERIL'S HOMEMADE SWEET AND SPICY PICKLES



Emeril's Homemade Sweet and Spicy Pickles image

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

3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
2 cups sliced onions
1/2 cup pickling salt
6 cups water
3 cups white vinegar
1 1/2 cups apple cider vinegar
3 1/2 cups sugar
2 tablespoons yellow mustard seeds
1/2 teaspoon turmeric
4 whole cloves
10 tablespoons roughly chopped garlic
24 dried cayenne peppers
2 teaspoons 100 percent Natural Pickle Crisp, optional

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 DILL PICKLES RECIPE - (4.1/5)



Sweet and Spicy Dill Pickles Recipe - (4.1/5) image

Provided by brendaz

Number Of Ingredients 10

Brine:
Small, firm cucumbers
Dill (2 heads per jar)
Garlic cloves, peeled (4 per jar or more to taste)
Jalapeno slices (2 slices per jar or more to taste)
Pickling spice (2 tsp. per jar)
13 cups water
5 cups pickling vinegar
4 cups sugar
1/2 cup course salt

Steps:

  • (This includes directions for processing in a boiling water bath, which is recommended for safe storage. I personally skip this part, but ensure that my jars are fresh from the dishwasher and very hot. I seldom have a jar that does not seal, and only make enough to last the year. But if you are planning on storing your jars for an extended period, a boiling water bath is recommended.) Place jars into dishwasher and run them on a regular cycle. Meanwhile, fill the canner about 1/3 full of water and start heating. Put all the brine ingredients into a large pot and bring to a boil, then reduce the heat to a simmer. Bring a small pot of water to a boil and remove from heat; place the jar seals into the hot water and let them sit until you are ready to use them. (I use the Bernardin Snap Seals and lids). When the jars are ready, remove them from the dishwasher one at a time. Place a head of dill, 2 cloves of garlic, 1 slice of jalapeno and 1 tsp. pickling spice into the bottom of the jar. Fill the jar tightly with cucumbers, strategically placing them for maximum fit. Place on top of the cucumbers 2 cloves of garlic, 1 tsp. of pickling spice, 2 slices of jalapeno and lastly one more head of dill. Using a glass measure or a soup ladle, carefully pour the hot brine into the jar to within a couple of millimeters of the top; place the seal and then screw the lid on tightly. Move on to the next jar and repeat until all the jars are full and sealed. Place each jar into the canner- you may need to add more hot water to ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil; once the water is boiling process for 15 minutes. When processing time is complete, remove canner lid, wait 5 minutes, then carefully remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hours, then move them to a cupboard or cool, dark room for storage. The pickles will be ready to eat in 4 weeks, but are even better if you can leave them for 6 weeks. Enjoy!

BEST EVER SWEET PICKLES



Best Ever Sweet Pickles image

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

Provided by Taste of Home

Time 1h10m

Yield 4 pints.

Number Of Ingredients 12

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

Steps:

  • In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

MONDO'S HOT & SPICY PICKLES



Mondo's Hot & Spicy Pickles image

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

30 -40 medium pickling cucumbers
4 cups vinegar
3 quarts water
2 tablespoons sugar
fresh dill
alum
1 garlic, bulb whole cloves and some chopped
3/4 cup kosher salt or 3/4 cup sea salt
1 1/2 tablespoons peppercorns
red dried hot chili peppers
1 tablespoon pickling spices
crushed red pepper flakes

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 DILL REFRIGERATOR PICKLES



Sweet Dill Refrigerator Pickles image

Dill and cucumbers are natural companions in a number of dishes. I turn to this recipe every summer when my garden is in full bloom. My family can hardly wait to eat these pickles.-Kay Curtis, Guthrie, Oklahoma

Provided by Taste of Home

Time 30m

Yield 3-1/2 quarts.

Number Of Ingredients 7

2 cups sugar
2 cups vinegar
2 cups water
1/4 cup salt
3 quarts sliced unpeeled cucumbers
1 large onion, sliced
3/4 to 1 cup minced fresh dill

Steps:

  • In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 506mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET DILL PICKLES



Sweet Dill Pickles image

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

2 (32 ounce) jars dill pickles
4 cups white sugar, divided
½ cup distilled white vinegar
½ cup water
1 tablespoon pickling spice

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

NASHVILLE HOT FRIED PICKLES RECIPE BY TASTY



Nashville Hot Fried Pickles Recipe by Tasty image

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

1 ½ lb persian cucumber, sliced into ½-inch-thick rounds
¼ medium sweet onion, sliced into thin strips
3 pickling salts
3 whole cinnamon sticks, broken in half
3 habanero peppers, slit cut lengthwise down the center of each pepper
1 bunch fresh dill
9 cloves garlic, smashed
2 cups water
¾ cup apple cider vinegar
¾ cup white vinegar
1 cup sugar
½ tablespoon yellow mustard seeds
1 teaspoon brown mustard seeds
2 tablespoons whole black peppercorn
1 tablespoon red pepper flakes
1 teaspoon celery seed
1 cup mayonnaise
¼ cup chili sauce
2 tablespoons ketchup
1 tablespoon Louisiana-style hot sauce
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
1 teaspoon McCormick® Paprika
1 teaspoon english mustard
½ teaspoon McCormick® Garlic Powder
¼ teaspoon McCormick® freshly ground black pepper
3 tablespoons McCormick® Paprika
2 tablespoons McCormick® cayenne
1 tablespoon McCormick® Garlic Powder
1 tablespoon McCormick® Onion Powder
1 tablespoon McCormick® mustard powder
1 tablespoon McCormick® freshly ground black pepper
7 cups neutral oil
1 ½ cups buttermilk
1 tablespoon Louisiana-style hot sauce
2 cups panko breadcrumbs
1 tablespoon dark brown sugar
kosher salt, to taste
3 mason jars
deep fry thermometer

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!

SPICY DILL PICKLES



Spicy Dill Pickles image

These pickles are NOT for the faint of heart. The brine will give you a nice kick. Perfect for burgers and hoagies. If you like pickled peppers, the same recipe can be used with peppers instead of pickles! They keep in the refrigerator for a few months.

Provided by Stephanie Mayes

Time P1DT50m

Yield 4

Number Of Ingredients 12

3 cups water
1 ½ cups white vinegar
2 peppers habanero peppers, sliced
2 cloves garlic, sliced
1 serrano pepper, sliced
2 tablespoons white sugar
2 tablespoons salt
1 teaspoon black peppercorns
1 teaspoon pickling spice
1 teaspoon crushed red pepper flakes
3 large cucumbers, sliced
4 sprigs fresh dill

Steps:

  • Inspect a quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
  • Combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot and bring to a simmer.
  • Remove pot from the burner and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
  • Place cucumbers and dill in the canning jar. Ladle the warm brine into the jar until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Seal jar and place in the refrigerator for 1 to 3 days before eating.

Nutrition Facts : Calories 65.6 calories, Carbohydrate 15.6 g, Fat 0.4 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 3499 mg, Sugar 10 g

SWEET HOT PICKLES



Sweet Hot Pickles image

This recipe is the result of playing around with several different recipes after trying and falling in love with a commercial brand of sweet hot pickles. If you don't want hot pickles, just omit the pepper and you will have something close to a real crispy bread and butter pickle. After opening a jar, remove the pepper as the pickles will keep getting hotter. You could experiment with a different kind of pepper however we tried jalapeno and the taste was not the same and was a little weird, to us anyway!

Provided by Lunchmeat

Categories     Spicy

Time P2DT2h

Yield 6-8 pints, 6-8 serving(s)

Number Of Ingredients 9

7 lbs washed and sliced cucumbers
1 3/4 cups pickling lime
3 tablespoons pickling spices
1 teaspoon celery seed
9 cups white vinegar
8 cups sugar
2 teaspoons turmeric
2 1/2 tablespoons salt
6 -8 habanero peppers

Steps:

  • Place sliced cucumbers in 1 gallon cold water and mix in 1 3/4 cups pickling lime. Refrigerate overnight. Next day, rinse 3-4 times until water is clear. Soak 3-4 hours in ice water then drain.
  • Using 3-4 layers of cheesecloth, make a spice bag with the pickling spice and celery seed, tie bag well.
  • Bring the vinegar, sugar, turmeric, spice bag and salt to a boil. Add cucumber slices and boil 30-40 minutes until cucumbers are mostly clear. Remove spice bag.
  • Pack cucumbers and syrup into hot, sterilized jars. If using peppers, add 1 pepper to each jar. Adjust lids and bands. Put into enough boiling water to cover jars and boil for 15 minutes. Make sure jars seal.

Nutrition Facts : Calories 1208.6, Fat 0.9, SaturatedFat 0.2, Sodium 2940.2, Carbohydrate 293.8, Fiber 3.5, Sugar 279.1, Protein 4.4

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From bowlofdelicious.com


EASY CANNED DILL PICKLE RECIPE- SWEET AND CRUNCHY!
Place jars in canner. Fill the canner with enough hot water to cover the jars by 1 to 2 inches. Turn the burner on medium-high heat. Bring the water to a boil, then turn off the burner and let the jars sit in the hot water until cool. Remove jars from canner using a jar lifter and check to make sure they are all sealed.
From thriftyfrugalmom.com


THE BEST EVER REFRIGERATOR DILL PICKLES - PINCH ME, I'M EATING
2017-05-13 Tuck several sprigs of dill in between the cucumbers. In a non-reactive saucepan (see note), combine the vinegar, water, garlic cloves, salt, sugar, mustard seeds, and peppercorns. Bring to a boil and stir until the salt and sugar are dissolved. Remove from heat and cool to room temperature.
From pinchmeimeating.com


RECIPE FOR SWEET PICKLES MADE FROM DILL PICKLES RECIPES
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.
From stevehacks.com


RECIPE FOR HOMEMADE HOT GARLIC DILL PICKLES - PIONEER THINKING
2015-08-03 In a LARGE pot, combine two quarts water, 1 1/2 cups salt, two cups white vinegar. Bring to a boil until all the salt is dissolved. 3. In each sterilized jar place: one large sprig of dill weed, 1 medium jalapeno pepper (sliced length-way), 3 cloves garlic, 1/2 teaspoon black peppercorn and 2 grape leaves. 4.
From pioneerthinking.com


REFRIGERATOR SWEET PICKLES (NO CANNING!) - SNAPPY GOURMET
2020-07-23 Fill jar to top with cucumbers. MAKE BRINE. Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil and sugar has dissolved. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight.
From snappygourmet.com


CRUNCHY DILL PICKLE RECIPE – WITH CANNING DIRECTIONS
2021-08-23 Add in the pickles, packing the jars as tight as you can. Make Brine: Add your water, vinegar, pickling salt and sugar in a pan over medium-high heat. bring mixture to a boil stirring, to make sure the salt and the sugar fully dissolve. Pour the pickle brine into the prepared jars. Leave 1/2" of space at the top.
From bakemesomesugar.com


GARLIC DILL PICKLES - HOMEMADE {SPICY} GARLIC DILL PICKLE RECIPE
2021-07-27 Place crushed/smashed garlic cloves, dried chili peppers and peppercorns in the jars with the pickles. Add the salt to the jars (1 tablespoon in each jar) then the fresh dill on top. Combine the apple cider vinegar and water in a small bowl or measuring cup and pour to the top of each jar, just covering the top of the ingredients.
From runningtothekitchen.com


OLD-FASHIONED DILL PICKLES - RECIPE - COOKS.COM
2 days ago Rinse according to instructions with cold water. Heat jars and lids while heating to a boil the vinegar, water and salt. Put 1/4 tsp. dill seed and a couple dashes of dill weed into each pint jar (double for quarts). Pack cucumbers into hot jars, leaving 1/4 inch headspace at top of each jar. Pour hot vinegar mixture into each jar leaving 1/4 ...
From cooks.com


QUICK AND EASY FRESH DILL PICKLES- THE KITCHEN GARTEN
2021-06-24 On the stovetop, combine vinegar, water, and salt. Bring the mixture to a boil and stir until the salt dissolves. Take pot off of heat and slowly pour the brine over your packed jars of cucumbers. Fill until the cucumbers are just covered, but don’t fill to the very top of the jar. Leave a little head room.
From thekitchengarten.com


PICKLE RECIPE - ISU.BANDI.TOSCANA.IT
2022-08-08 These homemade pickles are prepared with a brine that includes our pickling spices, a classic English blend of aromatic allspice, coriander, yellow mustard, fennel and bay leaves; cayenne and black pepper add a hint of zesty heat Brilliant for sandwiches, alongside cheese or with curries Jalapeño dill pickle dip goes well with corn chips, potato chips, and …
From isu.bandi.toscana.it


AMISH SWEET AND SPICY PICKLE RECIPE - BLUE CRYSTAL SKY
2018-12-02 Begin by draining and combining the two jars of pickles in a large crock or bowl. Be sure to save the jars for storage purposes. Stir in the sugar, and allow the mixture to sit for about five hours. Stir it often during the soaking process. After five hours, add the Tabasco sauce, red pepper flakes and garlic to taste.
From bluecrystalsky.com


THE REAL SWEET DILL PICKLE RECIPE - RECIPE - COOKS.COM
2021-07-09 4 cups sugar. For one gallon pickles, cut in chunks, use 3/4 cup salt and boiling water to cover, let stand overnight in a cool place. In the morning, drain and rinse, then simmer for one-half hour in one part vinegar, 3 parts water, 1 tablespoon alum and 1 tablespoon turmeric, then drain. Pack in jars with spray of dill on the bottom and top ...
From cooks.com


21 HOT DILL PICKLE RECIPES | RECIPELAND
Hot Dogs with Homemade Sauerkraut and Pickles. (144) 55. Classic hot dogs are served with homemade sauerkraut, pickles, yellow mustard and ketchup. An easy and delicious summer meal. Showing 1 - 16 of 21 recipes. 1. 2.
From recipeland.com


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