Spicy Cucumber Pickle Recipes

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SPICY CUCUMBER PICKLE



Spicy cucumber pickle image

Provided by Charlie Clapp

Categories     Sides     Jamie Magazine     Vegetables     Christmas     Asian     Gift

Time 1h10m

Yield 1 large jar

Number Of Ingredients 7

6 pickling cucumbers, or 2 regular-sized cucumbers
2 banana shallots
2 teaspoons mustard seeds
½ teaspoon ground turmeric
2 star anise
75 g caster sugar
150 ml vinegar

Steps:

  • Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
  • Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
  • Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
  • Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

Nutrition Facts : Calories 37 calories, Fat 0.6 g fat, SaturatedFat 0 g saturated fat, Protein 1 g protein, Carbohydrate 7.2 g carbohydrate, Sugar 7.2 g sugar, Sodium 0.6 g salt, Fiber 0.6 g fibre

SPICY PICKLED CUCUMBERS RECIPE



Spicy Pickled Cucumbers Recipe image

This quick and easy recipe for Spicy Pickled Cucumbers will knock your socks off. It's refreshing, spicy and crunchy, all at once.

Provided by Valentina K. Wein

Categories     Appetizer

Time 4h39m

Number Of Ingredients 7

1 pound small pickling cucumbers (Persian are great), (washed and dried)
2 teaspoons salt
3½ tablespoons unseasoned rice vinegar
2½ tablespoons granulated sugar
¼ cup grapeseed oil
1 teaspoon sesame oil
1½ tablespoons chili paste ((Sambal Oelek is perfect))

Steps:

  • Prepare the cucumbers. After the cucumbers are washed and dried, cut them into ¼ to ½ inch rounds and place them in a mixing bowl. Sprinkle them with the salt and gently mix. Let them sit for 20 minutes. Pour the salted cucumbers into a strainer and drain and rinse them with cold water. Dry them with paper towels and place them in a new mixing bowl. Set aside.
  • Prepare the vinegar and marinate. In a small sauté pan, over low heat, warm the sugar with the vinegar only until it dissolves, about 2 minutes. Pour this over the cucumbers and gently mix. Cover the bowl with plastic wrap and let them marinate in the refrigerator for at least 2 hours. Stir them once or twice during this time.
  • Make chili oil. In a small sauté pan, heat the grapeseed oil with the sesame oil and chili paste. Cook only until it's sizzling, about 2 minutes. Stir and let it cool to room temperature.
  • Add the chili oil, marinate and serve. Remove the cucumbers from the refrigerator. Stir in the chili oil and return them to the refrigerator for at least 2 hours and ideally overnight to continue to marinate.

Nutrition Facts : Calories 111 kcal, ServingSize 1 serving

SPICY KOREAN CUCUMBER PICKLES (OI MUCHIM)



Spicy Korean Cucumber Pickles (Oi Muchim) image

These spicy Korean cucumber pickles are a typical banchan (side dish). They're easy to make and add a kick to scrambled eggs or a simple sandwich.

Provided by Molly Watson

Categories     Appetizer     Snack     Side Dish     Condiment

Time 1h20m

Yield 6

Number Of Ingredients 8

1 pound Kirby cucumbers (or hothouse or English cucumbers)
1 1/2 teaspoons fine sea salt
Optional: 1 small clove garlic (minced)
1 tablespoon gochugaru (Korean chile flakes) or red chile flakes
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
2 to 3 teaspoons sugar
Optional: 1 teaspoon toasted sesame seeds

Steps:

  • Squeeze the cucumber pieces firmly to release more water; doing this in small handfuls will be the most effective.
  • Cover and chill the pickles for at least 30 to 60 minutes before serving.

Nutrition Facts : Calories 29 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 531 mg, Sugar 3 g, Fat 1 g, ServingSize 1 1/2 cups (6 servings), UnsaturatedFat 0 g

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.

SPICY CUCUMBER PICKLES



Spicy Cucumber Pickles image

These Spicy Cucumber Pickles are simple to prepare and elevate the flavour of many dishes through hints of chilli and ginger!

Provided by Alexandra

Categories     Pickles     Preserves     Side Dish

Time 4h25m

Number Of Ingredients 8

400 g baby/pickling cucumbers (See Note 1)
1 1/2 tbsp coarse salt (See Note 2 and 3)
1 small red onion
1 cup (250 ml) rice wine vinegar (See Note 4)
1 cup (225 g) sugar
1 star anise
1 tbsp chilli/red pepper flakes (See Note 3)
1 tbsp ginger, freshly grated (See Note 3)

Steps:

  • Sterilise the jar or jars you'll be using to store the pickles. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
  • Wash and dry the cucumbers. Remove the top and end.Thinly slice - approximately 1/2 cm thick.
  • Peel a red onion, and remove the tip and root end. Cut the onion in half, and thinly slice into half moons.
  • In a large bowl, add the cucumbers, onion and salt. Cover the bowl with plastic wrap, and place in the fridge for 4 hours.
  • Tip the cucumbers and onions into a colander and drain the excess liquid.
  • In a non-reactive pan, place the vinegar, sugar, chilli flakes, star anise and ginger. On a medium heat, stir to dissolve the sugar. Once the sugar is dissolved, simmer the liquid for 3 minutes.
  • Remove the saucepan from the heat, and add the cucumbers and onions to the pickling liquid, and allow them to sit in the saucepan for 5 minutes.
  • Pour the pickles and liquid into your sterilised jars, and cool on your kitchen bench before refrigerating.

Nutrition Facts : Calories 955 kcal, Carbohydrate 231 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 10616 mg, Fiber 7 g, Sugar 212 g, ServingSize 1 serving

SPICY REFRIGERATOR DILL PICKLES



Spicy Refrigerator Dill Pickles image

This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!

Provided by FAIRYFAHRENHOLZ

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

Time P10DT2h15m

Yield 12

Number Of Ingredients 11

12 3 to 4 inch long pickling cucumbers
2 cups water
1 ¾ cups white vinegar
1 ½ cups chopped fresh dill weed
½ cup white sugar
8 cloves garlic, chopped
1 ½ tablespoons coarse salt
1 tablespoon pickling spice
1 ½ teaspoons dill seed
½ teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

Steps:

  • In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
  • Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 728.1 mg, Sugar 11.7 g

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!

SPICY LIGHTLY PICKLED CUCUMBERS



Spicy Lightly Pickled Cucumbers image

These quick pickles have just the right amount of sweet, salt, and tang going on. The brine can work with any crunchy veg, but we like them best with cucumbers.

Provided by Andy Baraghani

Categories     Bon Appétit     Pickles     Hors D'Oeuvre     Appetizer     Side     New Year's Eve     Cocktail Party     Cucumber     Dill     Vinegar     Summer

Yield 8 servings

Number Of Ingredients 7

2 lb. medium Persian cucumbers (about 12), cut lengthwise into spears
1/4 cup white wine vinegar or unseasoned rice vinegar
1 tsp. sugar
3/4 tsp. crushed red pepper flakes
2 tsp. kosher salt, plus more
2 Tbsp. chopped dill
2 Tbsp. fresh lemon juice

Steps:

  • Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.
  • Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.

SPICY CUCUMBER PICKLES (ACAR TIMUN)



Spicy Cucumber Pickles (Acar Timun) image

Another Singaporean pickle recipe from the "Nonya Favourites" cookbook; these are a delicious twist on dill pickles. They're spicy in the sense of being spiced; if you like more heat, add more chili powder. I have also successfully used prepared grainy mustard in place of the mustard seeds. Cook time includes "pickling time" overnight.

Provided by Kitty Z

Categories     Vegetable

Time 12h25m

Yield 4 serving(s)

Number Of Ingredients 11

300 g cucumbers
1 teaspoon salt
100 g carrots
2 tablespoons oil
4 slices gingerroot
1/2 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon chili powder (not chili spice mix)
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons rice vinegar

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.

Nutrition Facts : Calories 93.2, Fat 7.2, SaturatedFat 1.1, Sodium 754.1, Carbohydrate 7.4, Fiber 1.6, Sugar 3.3, Protein 1

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From foodiecrush.com


SPICY PICKLED CUCUMBERS | TASTY KITCHEN: A HAPPY RECIPE …
2. Warm the rice wine vinegar, sugar, salt and red pepper flakes in a small saucepan. When you have brought it to a simmer, whisk well to make sure that the sugar and salt have dissolved. 3. Transfer it to a bowl and let it cool completely. 4. When …
From tastykitchen.com


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