SIMPLE HOT AND SPICY PICKLES
Easy to make and ready to eat in 3 days. My mother mixes everything in the gallon jar but I find it easier to use a large bowl. You choose the method that works best for you!
Provided by Skmarrama
Categories Low Protein
Time P3DT10m
Yield 1 gallon
Number Of Ingredients 3
Steps:
- Drain and discard the juice from the Hamburger Dills.
- Put 1/2 the jar of Dill pickles into a large bowl.
- Add the entire jar of Jalapeno's with the juice to 1/2 of the dill pickles.
- Add 2 pounds of Sugar and mix gently.
- Top with the remaining dill pickles and sugar. Mix gently.
- Return the pickles to the jar (if mixing in a bowl) and place the jar in the refrigerator.
- Turn the jar over twice a day for the next 3 days to allow the flavors to blend.
- Store in the refrigerator and
- Enjoy!
Nutrition Facts : Calories 7505.1, Fat 5.6, SaturatedFat 1.3, Sodium 30682.4, Carbohydrate 1923, Fiber 33.6, Sugar 1902.8, Protein 17.2
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.
JUDY B'S CRUNCHY SWEET & SPICY HOT PICKLES
Make and share this Judy B's Crunchy Sweet & Spicy Hot Pickles recipe from Food.com.
Provided by YaYa1689
Categories Low Protein
Time P6DT15m
Yield 6-7 pint jars
Number Of Ingredients 4
Steps:
- Cut the pickles in long or round slices and drain in a colander with a towel over it overnight in sink.
- Mix sugar, minced garlic, and jalapeno slices in a large bowl.
- Use the gallon pickle jar and make alternating layers of sugar & pickles.
- You may have to shake the jar some and bounce it on a thick towel to make room for all of the pickles.
- Cover top with saran wrap or wax paper under the lid.
- Set on counter and turn jar every day for 6 days.
- Pack in sterile jars & refrigerate.
- The fridge makes them crunchy!
- Use glass jars for the better flavor.
- You can use the cut hamburger pickles too.
Nutrition Facts : Calories 1237.8, Fat 1.2, SaturatedFat 0.2, Sodium 4971, Carbohydrate 316.1, Fiber 6.6, Sugar 308.5, Protein 2.4
JOANNE'S SWEET AND HOT PICKLES
This recipe was given to me by a grand lady that I work with. It is very easy, fast and taste very good.
Provided by Peggy L.
Categories Low Protein
Time P1m29DT7m
Yield 3 quarts
Number Of Ingredients 4
Steps:
- Drain the whole Valistic Kosher Dill Pickles and slice them the desired thickness.
- Put half the sliced pickles into a gallown jar.
- Add Sugar.
- Add Tabassco Sauce.
- Add Garlic, crushed.
- Add the remaining half of the sliced pickles in the gallon jar.
- Cover with a lid.
- Turn jar twice (2 times) a day for 7 days.
Nutrition Facts : Calories 1649.2, Fat 1.2, SaturatedFat 0.3, Sodium 6797.8, Carbohydrate 421.5, Fiber 8.6, Sugar 409.3, Protein 5.1
MONDO'S HOT & SPICY VENISON JERKY (CAN SUBSTITUTE BEEF)
Another hot & spicy recipe from my husband Mondo. After much experimenting he came up with this magic mixture. This recipe gets rave reviews. If you love this recipe make sure you try the hot & spicy pickles too in my cookbook!
Provided by Monica in PA
Categories Lunch/Snacks
Time 12h20m
Yield 1 large bag of jerky
Number Of Ingredients 9
Steps:
- Cut meat into strips and remove all fat.
- Add all ingredients into ziplock bag and shake well.
- Marinade for 8-24 hours.
- Place on dehydrator.
- Remove after fully dried and place into a clean ziplock.
- For the first 1/2 day keep bag slightly opened so any remaining moisture will evaporate.
- Share with friends and family!
Nutrition Facts : Calories 1514.7, Fat 23.3, SaturatedFat 8.9, Cholesterol 773.2, Sodium 27461.1, Carbohydrate 86.2, Fiber 4.6, Sugar 50.8, Protein 231.7
HOT AND SPICY ZUCCHINI PICKLES
Make and share this Hot and Spicy Zucchini Pickles recipe from Food.com.
Provided by Coppercloud
Categories Vegetable
Time 19m
Yield 6 Pint
Number Of Ingredients 12
Steps:
- In large bowl layer 1/3 zucchini, 1/3 ice, 1/3 salt. Repeat layering two more times. Weight down with heavy plate. Allow to sit at room temperature for 3 hours.
- Remove any of the remaining ice, and drain zucchini in colander.
- In large pot combine vinegar, water, sugar and crushed red pepper. Bring to a boil over medium heat. Boil for 1 minute. Reduce heat to low to keep warm.
- To each hot sterlized pint jars add one red chilie pepper, one green chilie pepper, one bay leaf, 1 teaspoon black peppercorns, and 1/2 teaspoon mustard seed. Pack zucchini into jars leaving 1/2 headspace.
- Pot hot vinegar mixture into jars, leaving 1/2" headspace. Remove any bubbles. Wipe rims and add lids.
- Process in water bath for 10 minute, start timing once water is boiling.
HOT & SPICY MUSHROOMS
I bought too many mushrooms, and even though I love mushrooms plain, I wanted to do something more interesting with them... I just tossed in most of the "hot" spices I could find! The first bite wasn't too bad -- but by the time I was done, I definitely could feel the fire.
Provided by brokenburner
Categories Vegetable
Time 22m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400.
- Combine all of the ingredients except for the mushrooms in a plastic freezer bag and mix to combine.
- Dump the mushrooms into the bag and turn to make sure all of the mushrooms are evenly coated. (If you want it hotter, you can cut the mushrooms in halves or quarters to give you a greater surface area for the spices.).
- Pour the mushrooms (along with the remaining spice mixture) into a pan lined with foil. (I used an 8" loaf pan.).
- Bake for 20 minutes, or until mushrooms start releasing liquid, stirring once or twice.
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