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Best Spicy Pickle Recipes

Best Spicy Pickle Recipes

Top Rated Spicy Pickle Recipes

Few combinations are more Irish than a good whiskey shot and something green. Celebrate this St. Patrick’s Day with a classic Pickleback shot.This recipe is courtesy of Drizly.

With big, fat watermelons currently bursting out of gardens, this classic Southern summertime preserve is a real mouthful that mellows over time, so it's best to pickle in the summer and enjoy in the fall as a snack or garnish. Usually made with cloves, ginger, and allspice, this version adds some kick with little dried red chiles and lime zest.Click here to see more pickling recipes and tips.Click here to see 9 Cool and Creative Ways to Cook with Watermelon.


Jalapeno Pickles Recipe »

Spicy pickles are one of the easiest ways to preserve your cucumber harvest for year-round enjoyment. You can make spears or slices so you can use them on sandwiches, burgers, or just as a snack anytime.

Of course, we think spicy pickles are the best, and we like to experiment with using different chiles to flavor them. Try adding Hatch Chiles for a New Mexican spin on pickles, or use some of the super hot peppers like Ghost Peppers or the famous Carolina Reapers to make a wicked batch super hot and spicy pickles packed with flavor.

We like using fresh dill to make spicy dill pickles recipes – dill is an easy herb to grow in your garden and self-seeds readily. We also love to grow dill to bring in the swallowtail butterflies and beneficial insects to our garden. There's always plenty of dill for the swallowtail's beautiful caterpillars, too!

You can put a different hot pepper into each jar and have a pickle tasting party! :) Pickles are a nice way to experience the flavor of super hot peppers.

Did you know it's a good idea to succession plant cucumbers ? Even with short summers, some warm-season crops such as bush beans , summer squash , radishes , and cucumbers can be succession planted. Our spring-planted cucumbers peter out in late summer, so we start seeds for a second batch of cucumbers in 3-4 weeks. This way, we can extend the harvest time and make MORE PICKLES!


Hot and Spicy Garlic Dill Pickle Recipe

INGREDIENTS:

Homemade Pickling Spice Ingredients (or Purchased Pickling Spice )
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons dill seed
1 tablespoon allspice berries
1 teaspoon crushed red pepper flakes
10 large bay leaves, crumbled

Pack pickles into wide mouth jars tightly, but not smashed together.

Hot and Spicy Garlic Dill Pickle Ingredients
Approximately 12 pounds of 4 inch pickling cucumbers
2 cups apple cider vinegar
2 cups white vinegar
4 cups water
5 tablespoons pickling salt
Homemade pickling spice (2-3 tablespoons per jar)
Dried dill weed (2-3 fronds and stalks per jar)
12 small Thai red peppers , split down the middle leaving seeds intact (2-3 per jar)
20-30 whole garlic cloves, peeled and lightly smashed (4-5 per jar)

INSTRUCTIONS:

Delicious Hot and Spicy Dill Pickles!

1. Place all pickling spice items into a small bowl and stir to combine.

2. In a large stock pot bring the vinegars, water and salt to a simmer.

4. To each warm jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill week, 2-3 Thai red peppers and 4-5 whole garlic cloves to each jar. Pack whole or sliced cucumbers into the jars so they are tight but not forced or damaged. The cucumbers need to sit below the neck of the jar.

5. Pour the simmering brine into the jars leaving ½ inch head space making sure to cover the tops of the cucumbers.

6. Wipe rim with a clean cloth and add a heated lid and ring until finger tight. Process in hot water bath for 10 minutes, adjusting for altitude as necessary. Place on a thick towel and let cool over night. Before storing make sure jars have sealed properly. Store in a cool, dark and dry location.

If you are new to canning check out this helpful book: Canning and Preserving For Beginners


Step 2: Prepare Your Broth

Combine all of these ingredients in a saucepan:

  • 2 cups white vinegar
  • 1/2 cup water
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon pickling spice
  • 1 teaspoon red pepper flakes
  • 4-5 cloves
  • 1 cinnamon stick
  • 2-3 habanero peppers (orange color) cut into rings (discard stems). Include the seeds as well. Beware: the oils from the surface of these can really burn. I usually use the grocery bag they come in to hold them while slicing and cleaning. Wash your hands with soap and water after handling them.
  • 2-3 green jalapeno peppers, cut into slices
  • 1/2 red pepper, cut into strips
  • A few rings of a freshly cut white onion

Allow all ingredients to simmer on the stove for at least 10-15 minutes. Stir occasionally while simmering.

Pickled eggs with some salsa in the background


Recipe Summary

  • 2 pounds Kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups)
  • 1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
  • 2 heaping tablespoons coarse salt
  • 2 cups ice cubes
  • 3 cups cider vinegar or distilled white vinegar
  • 2 1/4 cups sugar
  • 1 teaspoon whole mustard seeds
  • 3/4 teaspoon celery seed
  • 3/4 teaspoon whole black peppercorns
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon crushed red-pepper flakes or 3 dried hot chiles

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.


Refrigerator Pickles

Another beauty of Best Homemade Refrigerator Pickles is you can put them in any clean jar with a lid.

You don’t need to buy canning jars because you don’t actually can them. Simply pack the jars with cucumbers, a bit of onion, and dill. Then make the brine and pour it over the top. Then pop the pickles in the fridge.

If you are using unconventional jar sizes you may need to adjust the amount of brine to fill the jars you have.

It is also fun to cut the cucumbers in whatever shape you like.

I made long sandwich slices, spears, and crinkle cut round slices. With a large enough jar and small enough cucumbers, you could leave them whole as well.


Recipe Summary

  • 3 pounds 4-inch pickling cucumbers (about 15)
  • ½ cup chopped fresh dill* (optional)
  • 1 tablespoon dill seeds
  • 2 cloves garlic, minced
  • 1 tablespoon crushed red pepper
  • 1 tablespoon whole black peppercorns
  • 8 cups water
  • ½ cup cider vinegar
  • ⅓ cup pickling salt

Wash cucumbers. Cut a thin slice off the blossom end of each cucumber and discard. Leave 1/4-inch of stem attached if present. In a 1 1/2- to 2-gallon crock place the chopped dill (if desired), dill seeds, garlic, crushed red pepper, and black peppercorns. Add the cucumbers.

For brine, in a large bowl or pitcher combine the water, vinegar, and salt stir until salt dissolves. Pour over cucumbers in crock. Place a plate slightly smaller than the opening of the crock over the cucumbers. Place a 1-gallon resealable plastic bag half-filled with water on top of the plate to weight it down, making sure all of the pickles are submerged in brine by 1 to 2 inches. Cover loosely with a towel.

Place crock in a cool, dry place where temperature is between 70°F and 75°F for 2 days. Place crock in the refrigerator for at least 3 days before serving. Chill for up to 2 months.

The chopped fresh dill might cause the brine to become cloudy. For a clearer brine, leave it out.


Three Secrets To Crispy Pickles, And A 'Lost Recipe' Found

Whether you're a veteran canner or you've just discovered this hot trend and want to get in on National Can It Forward Day this weekend, you know that the ultimate test of a good pickle is whether it's got some crunch to it.

As part of All Things Considered's Lost Recipes series, host Melissa Block talks with listener Joanie Vick, of Nashua, N.H., today. (You can hear the full interview above.)

Vick wants to re-create her Grandma Minnie's secret family recipe for Original New York Full Sour Pickles. Vick writes:

"I think I have all the ingredients, she omitted the amount of salt and what quantities of each (Grandma made it by the barrel). I know you use small pickling cucumbers, garlic cloves, and that you can use commercial pickling spices IF YOU PICK OUT ALL THE CINNAMON."

Enter expert pickler Marisa McClellan of the blog and now book Food in Jars. Her advice to Vick? Ditch the prefab pickling spice and make your own. And try a 5 percent salt solution per pound of cucumbers (full recipe below).

In addition to reverse-engineering Grandma Minnie's recipe, McClellan offers these tips for getting crisp pickles:

1. Trim the ends off the cucumbers before you pack them into jars. "Depending on how well you've washed your cucumbers, there can also be an enzyme in the blossom end of a cucumber that can lead to softening, and nobody wants a soft pickle," she says.

2. Try certain leaves. "It could be that your grandmother may have put some cherry leaves or grape leaves in the barrels with her cucumbers, which is a natural way to encourage cripsness because those leaves have tannins in them," McClellan says. (Tannins are naturally occurring plant polyphenols that can affect the nutrition and astringent taste of food and wine.)

3. Add alum "to encourage that nice texture," she says. Alum can be found in the spice section of the grocery store.

Listener Joan Vick wanted to re-create her Grandma Minnie's secret pickle recipe. Courtesy Joan Vick hide caption

Listener Joan Vick wanted to re-create her Grandma Minnie's secret pickle recipe.

Here's McClellan's version of Grandma Minnie's recipe:

Kosher Dill Pickles

4 tablespoons kosher salt

2-3 tablespoons homemade pickling spice

Homemade Pickling Spice

2 tablespoons black peppercorns

2 tablespoons mustard seeds

2 tablespoons coriander seeds

2 tablespoons allspice berries

1 tablespoons crushed red pepper flakes

In a medium pan, combine water and salt. Bring to a boil and heat until the salt is fully dissolved. Set aside and let the brine fully cool before using.

Wash a wide-mouth quart jar and a small four-ounce jelly jar and let them dry.

Wash Kirby cucumbers well and trim the ends. Pack them into the clean quart jar with the garlic cloves and the pickling spice. Pour the cooled brine over the cucumbers. Tap the jar gently on your counter to settle the cucumbers and to remove any air bubbles.

Place the four-ounce jelly jar into the mouth of the quart jar and fill it with some of the remaining brine. Press it down so that it holds the cucumbers in place.

Recipes

Walnut Meringue Cookies Sealed With A 'Kiss'

Put a small square of cheesecloth or a tea towel over the jar and secure it with a rubber band. Set the jar on a small plate or saucer and tuck it into a corner of your kitchen that's cool and out of direct sunlight.

Check the jar every day to ensure that the cucumbers remain submerged in the brine. After a week, slice off a small amount of cucumber and taste. If you like the level of sourness that the pickle has reached, remove the jelly jar from the mouth of the quart, place a lid on the jar and move it to the fridge.

If you think they need to continue to sour, let them sit out for a few more days. Pickles can continue their fermentation process for up to three weeks.

They will last up to a year in the fridge.

For more on pickling safely, check out our interview last year with test kitchen scientist Lauren Devine-Hager.

If you need help solving your own Lost Recipe, submit it here to NPR'sAll Things Considered. Put "Lost Recipe" in the subject line.


Helpful Items for This Recipe

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Quick pickling has become very popular now with the trend of charcuteries being offered everywhere. I love a quick pickle of veggies like carrots, cauliflower, onions, etc. It doesn&rsquot require any expensive machinery to make them&mdashno fancy gadgets or knowing how to can properly.

You just make a simple brine or marinade, add in the touches you like, and away you go! It takes about 10 min. to make. I liked cutting the pickling cucumbers to look like a waffle chip. Just added that little extra oomph of ingredients and took no time at all.

You have to use fresh dill for this recipe, don&rsquot try adding in dry dill. If you want more of a garlic flavor slice the garlic like I do if you want less than leave them whole. You can double the recipe if you need more but I just make a fresh batch when the first one is gone.


About Best Spicy Bread & Butter Pickles

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Can I Adjust the Spice Level?

The dried chilis in this recipe are totally optional. If you hate spice, omit them altogether.

If you love spice, I suggest using all 4 chilis I note in the ingredient list (8 really because you&rsquoll be splitting them in half).

And if you&rsquore somewhere in the middle, cut the amount of chilis in half or, don&rsquot split them in half. Splitting the chilis releases the seeds in the middle and actually increases the spiciness.

I love spice and used 4 dried chilis in these and at that amount they&rsquore not &lsquoburn your mouth&rsquo hot, just a little kick to let you know they&rsquore there!


Watch the video: Καυτερές πιπεριές με καρότο τουρσί (November 2021).