SPICY ASIAN CUCUMBERS
This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.
Provided by JOSIE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
- Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 12 g, Fat 3.1 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1393.1 mg, Sugar 6.8 g
HOMEMADE SPICY GARLIC DILL PICKLES RECIPE
A healthy dose of fresh, peeled garlic cloves, homemade pickling spice, and chili peppers give these homemade pickles a seriously delicious spicy kick.
Provided by Heidi
Categories Snack
Time 40m
Number Of Ingredients 16
Steps:
- Add all of the ingredients to a small bowl and stir to mix.
- Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
- In a large stock pot to avoid contaminationbring the vinegars, water and salt to a simmer.
- To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren't damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they're poking up too high.
- Pour the brine into the jars leaving 1/2 inch headspace, just covering the cucumbers.
- Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
- Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
- Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.
Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 7006 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
SPICY PICKLED CUCUMBERS RECIPE
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
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
PICKLED CUCUMBERS AND ONIONS
Steps:
- In a small saucepan, combine both vinegars, sugar, salt and lemon juice. Place over medium heat and stir until sugar is dissolved. Let cool 10 minutes.
- Place celery seeds, cucumbers, Vidalia onion, and red onion in a large bowl.
- Pour vinegar mixture over cucumbers. Cover and refrigerate at least 12 hours.
Nutrition Facts : Calories 73 kcal, ServingSize 1 serving
HOT & SPICY PICKLE RECIPE
How to make hot & spicy pickles from your garden fresh cucumbers. A great new way to enjoy a taste of pickles that will give you a little kick!
Provided by oldworldgardenfarms
Number Of Ingredients 12
Steps:
- Sterilize canning jars and let cool until able to be easily handled. Warm canning jar lids in a small skillet with water.
- Prepare water bath canner per manufacture's instructions. *Skip this step is making refrigerator pickles.
- Clean cucumbers and cut off the ends and discard. Slice the cucumbers into 1/4 inch rounds. Set aside.
- Place water, vinegar, salt, sugar, and turmeric in large pot. Then place the sprigs of dill and pickling spices into a cheesecloth. Tie the ends of the cheesecloth and place in the pot.
- Bring liquid mixture to a boil to make the brine solution. Reduce and simmer for 5 minutes.
- Place a few peppercorns, 1/2 teaspoon chopped garlic, and 4 dried red chili peppers into each pint jar. *Add crushed red pepper flakes for an even hotter pickle.
- Place cucumber slices in jar and fill with brine solution, leaving 1/2 inch space at the top. Refrigerate immediately or prepare to can using the water bath method.
- Using a plastic utensil, remove any air bubbles by sliding the utensil down the inside of the jar. Add more brine, leaving 1/2 inch headroom.
- Wipe rims of jars with clean cloth, place a clean lid on and screw on bands to finger tight only.
- Using a jar lifter, place filled jars into your water bath canner making sure to have about 2 inches of water above the top of the lids. Once the water bath begins to boil, process for 8 minutes.
- Remove the jars from the canner and let rest on a thick towel for 24 hours.
- Once the 24 hours is up, be sure that each jar sealed by pressing on the center of the lid. *If the lid moves up and down, then place those jars in the refrigerator. If the lid does not move when pushed, store in a cool dark place.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
PICKLED CUCUMBERS AND JALAPENOS
Jalapenos range from mild to strong -- in either case, they make fantastic pickles.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Yield Makes 2 1/2 quarts
Number Of Ingredients 9
Steps:
- In a bowl, toss cucumbers, jalapenos, onions, and salt. Cover; refrigerate 2 hours.
- In a saucepan over medium heat, cook vinegar, sugar, mustard seed, celery seed, and turmeric, stirring to dissolve sugar.
- Rinse and drain cucumber mixture. Pour vinegar mixture over; let cool. Refrigerate, covered, up to 3 weeks.
SPICY CUCUMBER PICKLES
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 PICKLED CUCUMBERS AND PEPPERS
Provided by Nicole Morrissey
Time 5m
Yield 20
Number Of Ingredients 10
Steps:
- In a wide mouth one quart mason jar with lid, combine the sugar, salt, peppercorns, minced onion, crushed red pepper, garlic, and vinegar; shake vigorously for 30-45 seconds or until sugar and salt are well-dissolved.
- Add the cucumber, jalapeno, and banana pepper slices to the jar and top off with water that fills the jar nearly full to the brim. Fasten the lid and gently shake the jar to mix contents. Refrigerate for at least 2-3 days and up to 6 months before consuming.
SPICY PICKLES
Provided by Bobby Flay
Categories side-dish
Time P1DT12m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.
SPICY DILL PICKLES
Garlic and crushed red pepper give these quick-pickled dill spears a spicy kick.
Provided by Club House
Categories Appetizers,
Yield 16
Number Of Ingredients 11
Steps:
- Cut cucumbers into spears. Place in large glass bowl with garlic cloves. Set aside.
- Place remaining ingredients in small saucepan. Bring to simmer on medium heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid over cucumbers and garlic.
- Refrigerate 1 hour or until cooled. Serve. Or, cover and refrigerate until ready to serve.
Nutrition Facts : Calories 9 Calories
PICKLED CUCUMBER AND PEPPERS
Steps:
- In a non-reactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes.
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- All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.
- Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great but mine are normally gone by dinner.
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