Simple Hot And Spicy Pickles Recipes

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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!

HOT & SPICY PICKLE RECIPE



Hot & Spicy Pickle Recipe image

How to make hot & spicy pickles from your garden fresh cucumbers. A great new way to enjoy a taste of pickles that will give you a little kick!

Provided by oldworldgardenfarms

Number Of Ingredients 12

30 - 40 medium size pickling cucumbers
4 cups white vinegar
3 quarts water
3 ⁄4 cup kosher salt
2 tablespoons sugar
1 teaspoon turmeric
6 sprigs fresh dill
1 tablespoon pickling spices
1 garlic bulb, peeled and chopped
1 1 ⁄2 tablespoons peppercorns
red dried hot chili peppers, 4 per pint jar
crushed red pepper flakes, optional

Steps:

  • Sterilize canning jars and let cool until able to be easily handled. Warm canning jar lids in a small skillet with water.
  • Prepare water bath canner per manufacture's instructions. *Skip this step is making refrigerator pickles.
  • Clean cucumbers and cut off the ends and discard. Slice the cucumbers into 1/4 inch rounds. Set aside.
  • Place water, vinegar, salt, sugar, and turmeric in large pot. Then place the sprigs of dill and pickling spices into a cheesecloth. Tie the ends of the cheesecloth and place in the pot.
  • Bring liquid mixture to a boil to make the brine solution. Reduce and simmer for 5 minutes.
  • Place a few peppercorns, 1/2 teaspoon chopped garlic, and 4 dried red chili peppers into each pint jar. *Add crushed red pepper flakes for an even hotter pickle.
  • Place cucumber slices in jar and fill with brine solution, leaving 1/2 inch space at the top. Refrigerate immediately or prepare to can using the water bath method.
  • Using a plastic utensil, remove any air bubbles by sliding the utensil down the inside of the jar. Add more brine, leaving 1/2 inch headroom.
  • Wipe rims of jars with clean cloth, place a clean lid on and screw on bands to finger tight only.
  • Using a jar lifter, place filled jars into your water bath canner making sure to have about 2 inches of water above the top of the lids. Once the water bath begins to boil, process for 8 minutes.
  • Remove the jars from the canner and let rest on a thick towel for 24 hours.
  • Once the 24 hours is up, be sure that each jar sealed by pressing on the center of the lid. *If the lid moves up and down, then place those jars in the refrigerator. If the lid does not move when pushed, store in a cool dark place.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

SIMPLE HOT AND SPICY PICKLES



Simple Hot and Spicy Pickles image

Easy to make and ready to eat in 3 days. My mother mixes everything in the gallon jar but I find it easier to use a large bowl. You choose the method that works best for you!

Provided by Skmarrama

Categories     Low Protein

Time P3DT10m

Yield 1 gallon

Number Of Ingredients 3

1 gallon hamburger dill pickle, sliced and drained
1 pint jalapeno pepper, sliced and undrained
4 lbs sugar

Steps:

  • Drain and discard the juice from the Hamburger Dills.
  • Put 1/2 the jar of Dill pickles into a large bowl.
  • Add the entire jar of Jalapeno's with the juice to 1/2 of the dill pickles.
  • Add 2 pounds of Sugar and mix gently.
  • Top with the remaining dill pickles and sugar. Mix gently.
  • Return the pickles to the jar (if mixing in a bowl) and place the jar in the refrigerator.
  • Turn the jar over twice a day for the next 3 days to allow the flavors to blend.
  • Store in the refrigerator and
  • Enjoy!

Nutrition Facts : Calories 7505.1, Fat 5.6, SaturatedFat 1.3, Sodium 30682.4, Carbohydrate 1923, Fiber 33.6, Sugar 1902.8, Protein 17.2

SPICY PICKLES



Spicy Pickles image

Provided by Bobby Flay

Categories     side-dish

Time P1DT12m

Yield 4 to 6 servings

Number Of Ingredients 12

4 cups white wine vinegar
2 tablespoons sugar
1/2 teaspoon red pepper flakes
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
2 tablespoons kosher salt
3 tablespoons fresh dill, coarsely chopped
3 tablespoons fresh cilantro leaves, coarsely chopped
6 kirby cucumbers, washed and sliced crosswise into 1/2-inch thick slices

Steps:

  • Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.

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.

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!

FIRE-AND-ICE PICKLES



Fire-and-Ice Pickles image

These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Time 10m

Yield 3 pints.

Number Of Ingredients 5

2 jars (32 ounces each) dill pickle slices or spears
4 cups sugar
1 tablespoon hot pepper sauce
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, peeled

Steps:

  • Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.

Nutrition Facts : Calories 134 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 362mg sodium, Carbohydrate 34g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.

NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES



Nothin' Sweet About These Spicy Refrigerator Pickles image

A truly piquant pickle that will satisfy those of us who have a loose sweet tooth. I have been looking for a truly flavorful pickle recipe, not sweet, but not just spicy, either. The key is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT55m

Yield 12

Number Of Ingredients 12

1 ¼ cups water
1 ¼ cups white vinegar
2 ½ teaspoons pickling salt
1 teaspoon whole Tellicherry peppercorns
1 teaspoon yellow mustard seeds
½ teaspoon brown mustard seeds
½ teaspoon white sugar
¼ teaspoon crushed red pepper flakes, or more to taste
6 pickling cucumbers
¼ small white onion, sliced
8 sprigs fresh dill
1 clove garlic, slightly crushed

Steps:

  • Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
  • Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.

Nutrition Facts : Calories 25.9 calories, Carbohydrate 5.8 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 488.3 mg, Sugar 2.6 g

SWEET-AND-SPICY BREAD-AND-BUTTER PICKLES



Sweet-and-Spicy Bread-and-Butter Pickles image

You'll want to put these pickles on every sandwich and burger you make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 6 cups

Number Of Ingredients 11

2 pounds Kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups)
1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
2 heaping tablespoons coarse salt
2 cups ice cubes
3 cups cider vinegar or distilled white vinegar
2 1/4 cups sugar
1 teaspoon whole mustard seeds
3/4 teaspoon celery seed
3/4 teaspoon whole black peppercorns
1/4 teaspoon turmeric
1/4 teaspoon crushed red-pepper flakes or 3 dried hot chiles

Steps:

  • To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
  • Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
  • Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.

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From homeandkitchentool.com


REFRIGERATOR PICKLES RECIPE - CHILI PEPPER MADNESS
2019-09-06 First, slice 5-6 small pickling cucumbers into 1/4 inch slices and pack them into a cleaned pint-sized jar, leaving ½ inch of head space. Next add 1 cup vinegar, 1 cup water, 1 tablespoon salt, garlic, honey, peppercorns, dill and bay leaf to a large pan. If you'd like to make HOT PICKLES, add in some spicy red chili flakes along with sliced ...
From chilipeppermadness.com


SPICY FRIED PICKLES - PEPPERSCALE
2022-04-05 Pour vegetable oil into a large pot, then heat the oil at 350 degrees Fahrenheit. In a bowl, combine the buttermilk, egg, and Tabasco. Stir to combine. In a second bowl combine the flour, cayenne pepper, and garlic powder. Stir to combine. If the pickles are whole, slice the pickles into chips.
From pepperscale.com


SPICY PICKLES {EASY REFRIGERATOR BEER PICKLES}
2021-09-15 Prepare the pickling spice by mixing all the ingredients for the spice mix in a bowl. Sprinkle 1 teaspoon of the pickling spice into the bottom of your two jars. SECOND: Prepare the pickling liquid. Combine the vinegar, salt, and sugar in a …
From taketwotapas.com


FREEZER SWEET PICKLES - THERESCIPES.INFO
https://www.food.com › recipe › easy-freezer-sweet-pickles-11122. All information about healthy recipes and cooking tips
From therecipes.info


HOT AND SPICY ZUCCHINI PICKLES - FARM FRESH FEASTS
2016-07-01 Remember to have a shelf, or a towel, to keep your jars off the bottom of the pot as well as a towel on the counter for afterwards. Heat the covered canning pot on high heat. Bring the vinegar, sugar, water and crushed red pepper to a boil in a saucepan, boil for a minute, then reduce heat to low.
From farmfreshfeasts.com


EASY HOMEMADE PICKLES RECIPE - COOKIE AND KATE
2022-03-01 Instructions. For pickle rounds (“chips”), slice the cucumber(s) into thin rounds, about ⅛-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths.
From cookieandkate.com


EASY HOT SPICY PICKLES RECIPE - ALL INFORMATION ABOUT HEALTHY …
Mondo's Hot & Spicy Pickles Recipe - Food.com new www.food.com. tablespoon pickling spices optional crushed red pepper flakes DIRECTIONS 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 ...
From therecipes.info


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