Spicy Pickled Cucumbers Recipes

SPICY CUCUMBER PICKLE

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.

SPICY PICKLED CUCUMBERS RECIPE

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.

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.

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.

PICKLED CUCUMBERS AND RED ONION

Steps:

• Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution.
• In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

MOM'S SPICY CUCUMBER KIMCHEE

Steps:

• Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
• Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
• Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

CHINESE STYLE SPICY PICKLED CUCUMBERS

Steps:

• Toss the cucumber wedges with the salt and let them stand in a bowl for 20 minutes.
• Drain the cucumbers in a colander, rinse them under cold water, and pat them dry on paper towels.In a bowl dissolve the sugar in the vinegar, stirring, add the cucumbers, and toss them to coat them with the mixture.
• In a small skillet heat the sesame oil and the vegetable oil over moderately high heat until the oil is just smoking, add the gingerroot and the redpepper flakes, and stir fry the mixture for 5 - 10 seconds, or until the red pepper flakes are several shades darker.
• Remove the skillet from the heat and let the oil cool to room termperature.
• Pour the spiced oil over the cucumbers, toss the mixture well and let it marinate at room temperature for 1 hour.
• Refrigerate and cover, stirring occasionally. Use within 5 days.

SPICY LIGHTLY PICKLED CUCUMBERS

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.

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!

SPICY ASIAN CUCUMBERS

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.

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.