Spicy Christmas Pickles No Cook Recipes
SPICY CHRISTMAS PICKLES (NO COOK)
These are an easy icebox pickle that are spicy and sweet and stays crisp. Why are they called Christmas pickles? Because they are bright green or red!!! I usually make green and red to liven up the holiday relish tray. I also make these pickles without the food coloring and they are a family favorite throughout the year. I found the recipe years ago in a local electric co-op magazine.
Provided by Susie D
Categories Low Protein
Time P7DT15m
Yield 94 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 97.6, Fat 0.1, Sodium 232.7, Carbohydrate 25, Fiber 0.3, Sugar 24.4, Protein 0.2
NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES
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
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
SUPER SIMPLE NO-COOK SWEET-AND-SPICY PICKLES
This recipe is so simple you could make it in your sleep, and so good you will want to keep a jar in the refrigerator all of the time. I got the original recipe from "Southern Living, August 2004 by Ann Wilson, Bowdon, Georgia". Her recipe was simple, but I made it even easier.
Provided by BBQ Man 198319
Categories Lunch/Snacks
Time 1h10m
Yield 1 46oz. Jar
Number Of Ingredients 4
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).
Nutrition Facts : Calories 630.9, Fat 2.6, SaturatedFat 0.7, Sodium 17594.9, Carbohydrate 155.6, Fiber 15.9, Sugar 146.4, Protein 8.5
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