Spicy Asian Pickle Chips Recipes

QUICK & SPICY ASIAN PICKLES

Quick & Spicy Asian Pickles image

Provided by Jennifer Rubell

Categories Soy Vegetable Freeze/Chill No-Cook Chill Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup rice vinegar
4 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon dried crushed red pepper
2 small English hothouse cucumbers

Steps:

Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl. DO AHEAD Can be made 1 day ahed. Cover and Chill. Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occassionally.

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

Ingredients

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

CHINESE STYLE SPICY PICKLED CUCUMBERS

Chinese Style Spicy Pickled Cucumbers image

These pickles will keep in the fridge for about 4-5 days and make a great addition to an appetizer tray or as a side salad.

Provided by Geema

Categories Vegetable

Time 1h45m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 lb small pickling cucumber, cut lengthwise into 8 wedges
1 1/2 teaspoons salt
4 teaspoons sugar
2 tablespoons rice vinegar
3 tablespoons sesame oil
1 tablespoon vegetable oil
1 inch peeled fresh gingerroot, julienned
1 teaspoon red pepper flakes

Steps:

Toss the cucumber wedges with the salt and let them stand in a bowl for 20 minutes.
Drain the cucumbers in a colander, rinse them under cold water, and pat them dry on paper towels.In a bowl dissolve the sugar in the vinegar, stirring, add the cucumbers, and toss them to coat them with the mixture.
In a small skillet heat the sesame oil and the vegetable oil over moderately high heat until the oil is just smoking, add the gingerroot and the redpepper flakes, and stir fry the mixture for 5 - 10 seconds, or until the red pepper flakes are several shades darker.
Remove the skillet from the heat and let the oil cool to room termperature.
Pour the spiced oil over the cucumbers, toss the mixture well and let it marinate at room temperature for 1 hour.
Refrigerate and cover, stirring occasionally. Use within 5 days.

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

Ingredients

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!

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