EMERIL'S HOMEMADE SWEET AND SPICY PICKLES
NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.
Provided by Food Network
Categories side-dish
Time P14DT2h55m
Yield 4 pints
Number Of Ingredients 13
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
These pickles are NOT for the faint of heart. The brine will give you a nice kick. Perfect for burgers and hoagies. If you like pickled peppers, the same recipe can be used with peppers instead of pickles! They keep in the refrigerator for a few months.
Provided by Stephanie Mayes
Time P1DT50m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 15.6 g, Fat 0.4 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 3499 mg, Sugar 10 g
OLD-FASHIONED GARLIC DILL PICKLES
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 55m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
SPICY DILL PICKLES
Provided by Food Network
Categories side-dish
Time 47m
Yield 6 pints of pickles
Number Of Ingredients 10
Steps:
- Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.
- Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.
- Bring a large pot or canner of water to a boil.
- In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.
- Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
Steps:
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SPICY GARLIC DILL PICKLES
Make and share this Spicy Garlic Dill Pickles recipe from Food.com.
Provided by Desperada
Categories Low Protein
Time 40m
Yield 6 jars, 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak cucumbers overnight in cold water. Drain and place into quart-sized sterilized Mason jars so that they are firmly packed but not smashed (Recipe estimate is for 6 cucumbers per jar, but naturally this will vary depending on the size of your cucumbers).
- In large pan, boil vinegar, water and pickling salt.
- Pour over cucumbers in the jars.
- Per jar add 2 or 3 cloves garlic, dill, 1/8 teaspoon alum, and 2 peppers.
- Store in a cool dark place (I use my pantry). Ready in about 30 days.
Nutrition Facts : Calories 349, Fat 2.2, SaturatedFat 0.6, Sodium 14200.4, Carbohydrate 77.1, Fiber 10.6, Sugar 34.9, Protein 14.1
SPICY REFRIGERATOR DILL PICKLES
This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!
Provided by FAIRYFAHRENHOLZ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P10DT2h15m
Yield 12
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
- Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 728.1 mg, Sugar 11.7 g
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- Make the Brine: Bring the water, vinegar and salt to a rolling boil. Then remove from heat and let the brine cool.
- Prepare Ingredients: While the brine is cooling, wash and dry the cucumbers and mini bell peppers. Cut the cucumbers into spears or slice them into coins, whichever you prefer. Slice the mini bell peppers into rings. Thinly slice the red onion (very thinly!). Peel and mince the cloves of garlic or put them through a garlic press.
- Fill the Jars: Equally distribute the garlic, dill seeds, red pepper flakes, cucumbers, bell pepper rings and sliced red onion amongst the number of jars you are using. I used one big 2 quart jar which was very easy! Pack the jars as tightly as possible without smooshing the cucumbers.
- Add the Brine: Pour the brine over the cucumbers until the cucumbers are covered completely. You may not use all of the brine. Screw the top on the jar tightly and gently shake the jar to combine all the ingredients. Refrigerate the pickles for at least 24-48 hours before giving them a try. They keep in the fridge for up to several weeks. Enjoy!
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