Spicy Christmas Pickles No Cook Recipes

SUPER SIMPLE NO-COOK SWEET-AND-SPICY PICKLES

Steps:

• Pour contents of jar into a colander and rinse with cold Rinse jar and add sugar, garlic and Tobasco®.
• Put pickles back into the jar, secure lid then shake, spin and twirl a few times before placing the jar into the refrigerator.
• For good measure, agitate the jar every time you go into the refrigerator.
• The pickles will be ready in about an hour but of course, the longer they sit, the better they get.
• (Storage time is about 3 to 4 weeks).

SPICY CHRISTMAS PICKLES (NO COOK)

Steps:

• Drain pickles and rinse gallon jar.
• Slice pickles into 3/4" or 1" rounds, drain again.
• Into jar layer sliced pickles, peeled garlic, and sugar; add NO liquid.
• Pour on the whole bottle of tabasco sauce, NOTE: I have used the 2oz size when I wanted a less spicy pickle and I think tabasco is the only brand of hot sauce to use in this recipe.
• Add bottle of red OR green food coloring if desired.
• Cap jar and shake.
• Store in icebox and shake it daily to mix the ingredients and dissolve the sugar.
• In about a week you will have brightly colored,spicy pickles!
• Note: as these marinate over the week they shrink, so the yield will be less than a gallon.

SPICY CUCUMBER PICKLES (ACAR TIMUN)

Steps:

• Cut cucumber in half lengthwise and remove the seeds. Cut flesh into 3.5 cm juliennes.
• Mix 1 tsp salt with cucumbers, and let sit for 15 minutes to draw out the extra moisture.
• Cut the carrot into pieces the same size as the cucumber.
• Heat oil in a wok and add ginger and mustard seeds, cooking until mustard seeds pop. Stir in the turmeric and chili powder, then add the vegetables, sugar, and salt and saute for 2 minutes (do not overcook, the vegetables should stay crunchy).
• Remove from heat and mix well with vinegar. Allow the vegetables to cool in the pan, then place in a jar. Refrigerate overnight before serving.

SPICY PINEAPPLE PICKLE (ACAR NENAS)

Steps:

• Cut pineapple into 1-cm-thick wedges.
• Heat oil in a wok, add ginger and chili, saute about 2 minutes until fragrant.
• Add remaining ingredients and cook, stirring constantly, for 10 minutes.
• The pickle is finished when the oil rises to the top and the pineapple is glossy. The pineapple should still be juicy.