Spicy Pickle Chips Recipes

SPICY ASIAN PICKLE CHIPS

Steps:

• Combine the sugar, sriracha, coriander seeds, garlic, 3 teaspoons salt and 1 cup water in a small saucepan and bring to a boil. Place the cilantro, cucumbers, lime zest and chile in a heatsafe bowl and pour the hot sugar mixture over them. Stir in the vinegar. Let cool to room temperature. Serve or refrigerate in an airtight container for up to 2 weeks.
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EMERIL'S HOMEMADE SWEET AND SPICY PICKLES

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 DILL PICKLES

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.

SWEET AND SPICY PICKLE SLAW

Steps:

• Chop pickles; mix with pickle juice and mayo until blended.
• Toss with coleslaw blend in large bowl.
• Refrigerate 1 hour.

MONDO'S HOT & SPICY PICKLES

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!

SWEET-AND-SPICY BREAD-AND-BUTTER PICKLES

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.