Quick And Easy Pickles With Chiles Recipes

QUICK AND EASY PICKLES

Quick and Easy Pickles image

Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar. In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage. More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content! At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise. Indulgent and delicious!

Provided by Alex Guarnaschelli

Time 30m

Yield 1 1/2 pounds pickles

Number Of Ingredients 5

Ingredients

3 1/2 ounces sea salt (about 1/3 cup plus 1 tablespoon)
1/2 cup apple cider vinegar
8 cups bottled water
1 1/2 pounds kirby cucumbers, thoroughly washed and dried
Few sprigs fresh dill, washed and dried

Steps:

Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
The pickles will last for up to a few weeks.

Nutrition Facts : Calories 17 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams

PICKLED HOT CHILES

Pickled Hot Chiles image

The brine will soften and sweeten the chiles and the chiles will infuse the vinegar, creating a, spicy, acidic ingredient for your next vinaigrette.

Provided by Molly Baz

Categories Bon Appétit Condiment Pickles Chile Pepper Hot Pepper Garlic Vinegar Quick & Easy Fat Free Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan

Number Of Ingredients 5

Ingredients

1 cup white wine vinegar
1/4 cup sugar
1 Tbsp. kosher salt
4 garlic cloves, crushed
6 Fresno chiles, thinly sliced crosswise into rings

Steps:

Bring vinegar, sugar, salt, and garlic to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine into a small heatproof jar or bowl, add chiles, and let cool.
Do Ahead: Chiles can be pickled 1 month ahead. Cover and chill.

EASY HOMEMADE PICKLES

Easy Homemade Pickles image

My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.-Angela Lienhard, Blossburg, Pennsylvania

Provided by Taste of Home

Categories Snacks

Time 45m

Yield 8 quarts.

Number Of Ingredients 8

Ingredients

14 pickling cucumbers
40 fresh dill sprigs
4 garlic cloves, sliced
4 quarts water
2 cups cider vinegar
1 cup sugar
2/3 cup salt
2 teaspoons mixed pickling spices

Steps:

Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 280mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

QUICK-PICKLED CHILES

Quick-Pickled Chiles image

Some serranos are super-spicy (taste a seed to find out); you can remove some seeds for less heat. These are good on just about anything, but especially roasted vegetables with a bit of sweetness, such as squashes, carrots, parsnips, and beets. Use them to give our Date, Olive, and Goat-Cheese Tart a kick.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 5m

Yield Makes 1/2 cup

Number Of Ingredients 4

Ingredients

5 serrano or jalapeno chiles, cut into 1/4-inch slices
3/4 cup distilled white vinegar
1 1/2 teaspoons kosher salt
1 teaspoon sugar

Steps:

Combine all ingredients in a nonreactive bowl. Transfer to an airtight container and refrigerate at least 24 hours and up to 1 month.

QUICK-PICKLED CARROTS WITH CHILES AND CUMIN

Quick-Pickled Carrots with Chiles and Cumin image

An essential part of the classic holiday relish tray, pickles bring a balance of lighter and brighter flavors to heavier delights on the table like cheese and charcuterie. Make-ahead by design, these pickled carrots are tangy, crunchy, and spiced with earthy cumin and dried chiles for a zip of heat.

Provided by Lauryn Tyrell

Categories Appetizers

Time 4h15m

Number Of Ingredients 7

Ingredients

12 ounces peeled baby carrots
1 shallot, sliced
3 dried chiles de arból
1/2 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons cumin seeds
2 teaspoons kosher salt (we use Diamond Crystal)

Steps:

Cook carrots in a pot of boiling salted water until crisp-tender, 2 to 3 minutes; drain and place in a heatproof shallow container.
In a small saucepan, combine shallot, chiles, apple-cider vinegar, 1/4 cup water, sugar, cumin, and salt. Bring to a boil, stirring until sugar and salt have dissolved.
Pour brine over carrots to cover. Let cool completely, then cover and refrigerate at least 4 hours and up to 5 days. Remove from brine to serve.

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