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.
JUDY B'S CRUNCHY SWEET & SPICY HOT PICKLES
Make and share this Judy B's Crunchy Sweet & Spicy Hot Pickles recipe from Food.com.
Provided by YaYa1689
Categories Low Protein
Time P6DT15m
Yield 6-7 pint jars
Number Of Ingredients 4
Steps:
- Cut the pickles in long or round slices and drain in a colander with a towel over it overnight in sink.
- Mix sugar, minced garlic, and jalapeno slices in a large bowl.
- Use the gallon pickle jar and make alternating layers of sugar & pickles.
- You may have to shake the jar some and bounce it on a thick towel to make room for all of the pickles.
- Cover top with saran wrap or wax paper under the lid.
- Set on counter and turn jar every day for 6 days.
- Pack in sterile jars & refrigerate.
- The fridge makes them crunchy!
- Use glass jars for the better flavor.
- You can use the cut hamburger pickles too.
Nutrition Facts : Calories 1237.8, Fat 1.2, SaturatedFat 0.2, Sodium 4971, Carbohydrate 316.1, Fiber 6.6, Sugar 308.5, Protein 2.4
SWEET HOT PICKLES
This is a combination of several recipes, one from my father, one from an old cook book, and my own adjustments
Provided by HiTopsnSox
Categories Vegetable
Time P8DT1h
Yield 6 pints
Number Of Ingredients 6
Steps:
- Scrub the cucumbers and put them in a crock or some other container and cover with boiling water.
- Let stand for 24 hours.
- Drain.
- Repeat this process for 3 more days.
- (Total of 4 days).
- On the 5th day, remove the cucumbers, rinse well in cold water and cut them into chunks.
- Combine the vinegar, sugar, salt and the spices (tied in cheesecloth) and bring to a boil.
- Pour over the sliced cucumbers.
- Let stand 24 hours.
- On the 6th day drain the syrup back into a saucepan, bring to a boil, (along with the spicebag) and pour again over the cucumbers.
- Let stand another 24 hours.
- On the 7th day drain the syrup again, bring to boil and pour over the cucumbers.
- On the 8th and final day, drain the syrup, bring to a boil.
- Put the pickles into hot sterilized pint jars along with a piece of hot pepper, and pour the boiling hot syrup over.
- Process in a boiling water bath for ten minutes.
- *Usecayenne peppers, or whatever fresh hot peppers you may have.
- Be careful though to not add too much, as pickles may be too hot.
- These are also excellent without the hot peppers.
Nutrition Facts : Calories 1110.6, Fat 0.3, SaturatedFat 0.1, Sodium 2339.5, Carbohydrate 279, Fiber 1.5, Sugar 272.1, Protein 2
SWEET-AND-SOUR QUICK PICKLES
Inspired by classic bread-and-butter pickles, these sweet-and-sour pickles are a bit more sour than sweet with a hint of mustard and dill. Apple cider vinegar lends a fruitier flavor to the no-cook brine than white vinegar, which is often used for making cucumber pickles.
Provided by Justin Chapple
Categories side-dish
Time 6h10m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
- In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.
SWEET AND HOT REFRIGERATOR PICKLES
Not too sweet and just spicy enough, these quick pickles will keep for weeks in the fridge. Outstanding with egg salad, cream cheese on toast, or just straight from the jar, in our house they're gone in a matter of days. You can use the brine to pickle string beans or green tomatoes, as well .https://wellfedeveryone.wordpress.com/2010/08/20/sweet-and-hot-refrigerator-pickles/
Provided by Millertyme
Categories Low Protein
Time 3h44m
Yield 3 pints
Number Of Ingredients 10
Steps:
- Makes about 3 pints.
- In a large mixing bowl, toss together cucumbers, onion, and salt. Cover mixture with a clean, dry dishtowel, then cover surface with ice cubes (keeping the salted cucumbers very cold ensures crunchy pickles). Refrigerate for about 3 hours, until vegetables have released some liquid. Rinse well under cold running water to remove excess salt. Drain and set aside.
- In a large saucepan, combine vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar. Add vegetables to pot and bring to just under a boil. Remove pan from heat. Using a slotted spoon, transfer vegetables to jars or other containers with tight-fitting lids. Cover vegetables with brine, cover containers, and refrigerate.
- Pickles keep, refrigerated, for several weeks.
Nutrition Facts : Calories 500.6, Fat 1.6, SaturatedFat 0.4, Sodium 7013.9, Carbohydrate 119.7, Fiber 4.2, Sugar 107.2, Protein 2.8
SWEET HOT PICKLES
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
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
BEST EVER SWEET PICKLES
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
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.
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!
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