Pickled Cucumber And Peppers Recipes

SPICY PICKLED CUCUMBERS AND PEPPERS

Steps:

• In a wide mouth one quart mason jar with lid, combine the sugar, salt, peppercorns, minced onion, crushed red pepper, garlic, and vinegar; shake vigorously for 30-45 seconds or until sugar and salt are well-dissolved.
• Add the cucumber, jalapeno, and banana pepper slices to the jar and top off with water that fills the jar nearly full to the brim. Fasten the lid and gently shake the jar to mix contents. Refrigerate for at least 2-3 days and up to 6 months before consuming.

CUCUMBER SALAD WITH PEPPERS AND ONION

Steps:

• In a large serving bowl, combine the cucumbers, onion and peppers. In a small bowl, whisk vinegar and sugar. Pour over vegetables; toss to coat. Chill until serving. Serve with a slotted spoon.

BEST EVER SWEET PICKLES

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.

REFRIGERATOR PICKLES

Steps:

• Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.

PICKLED CUCUMBERS AND JALAPENOS

Steps:

• In a bowl, toss cucumbers, jalapenos, onions, and salt. Cover; refrigerate 2 hours.
• In a saucepan over medium heat, cook vinegar, sugar, mustard seed, celery seed, and turmeric, stirring to dissolve sugar.
• Rinse and drain cucumber mixture. Pour vinegar mixture over; let cool. Refrigerate, covered, up to 3 weeks.

SWEET PICKLES FROM RIPE CUCUMBERS

Steps:

• Cut cucumbers into large strips or pieces.
• Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves.
• Add the cucumbers. Let stand at least 12 hours.
• Drain and rinse cucumbers.
• In a large pot, combine sugar, vinegar, 1½ cups water, cinnamon and cloves. Bring to a boil.
• Add drained cucumbers.Gently boil until cucumbers begin to look transparent. You may have to do this in two separate batches if your pot is too small.
• Pack into clean pint jars.Cover with the vinegar syrup.
• Top with 2 piece canning covers. Process in a water bath canner for 10 minutes.
• Remove from canner and let sit on counter overnight.
• Pickles will improve with age, so let sit at least 3 weeks before serving.

RED PEPPER AND CABBAGE PICKLE

Steps:

• Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
• Squeeze out liquid from the cabbage; drain.
• Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
• Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
• Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PICKLED CABBAGE AND PEPPERS

Steps:

• In a large bowl or cork, toss the cabbage and peppers with the salt. Cover and let stand in a cool place for 8-12 hours.
• In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool.
• Rinse the cabbage, and drain it well. Toss with the pepper flakes, mustard seeds and garlic. Pack the vegetable mixture firmly into pint mason jars. (the recipe as written generally makes about 4 pints. If you find you need more jars, you may not have packed firmly enough - and you'll need more vinegar mixture as a result.) Pour the vinegar mixture over the vegetables. Close the jars with hot two-piece caps.
• Process the jars for 20 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the cabbage.