Spicy Pickled Cucumbers And Peppers Recipes

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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

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