Best My Sweet Spicy Pickles Recipes

Emeril's Homemade Sweet and Spicy Pickles image

Provided by Food Network

Categories side-dish

Time P14DT2h55m

Yield 4 pints

Number Of Ingredients 13

3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
2 cups sliced onions
1/2 cup pickling salt
6 cups water
3 cups white vinegar
1 1/2 cups apple cider vinegar
3 1/2 cups sugar
2 tablespoons yellow mustard seeds
1/2 teaspoon turmeric
4 whole cloves
10 tablespoons roughly chopped garlic
24 dried cayenne peppers
2 teaspoons 100 percent Natural Pickle Crisp, optional

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.

Grandma's Spicy Sweet Pickles image

Provided by Donna M.

Categories Vegetable

Time P7DT15m

Yield 1 batch

Number Of Ingredients 9

4 lbs cucumbers, after slicing
1/3 cup salt
1 quart white vinegar
1 cup sugar
1 tablespoon celery seed
1 tablespoon mustard seeds
2 tablespoons whole mixed pickling spices
1 tablespoon alum
5 cups sugar

Steps:

Slice cucumbers about 1/8 inch thick.
Pour salt over cucumbers.
Pour enough boiling water over all to cover.
Stir and let stand 8 hours or overnight.
Drain and discard brine.
In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
Bring to a boil.
Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
Pour boiling vinegar mixture over cucumbers.
Cover and let stand.
Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
Do not reheat when sugar is added.
At the end of the 5th day, pickles are done and may be stored in covered jar.
Do not seal jars.
Pickles will keep indefinitely and get better with age.

Nutrition Facts : Calories 5195.2, Fat 6.9, SaturatedFat 0.9, Sodium 37781.8, Carbohydrate 1281.2, Fiber 11.5, Sugar 1233.9, Protein 15.8

My Sweet Spicy Pickles image

Provided by Tammy Brownlow @DoughmesticGoddess

Categories Vegetables

Number Of Ingredients 12

STEEPING LIQUID:
1 cup(s) white vinegar
1 cup(s) water
1/2 cup(s) sugar
1/2 - palm full of allspice (like i said...it's just something i threw together lol)
- a few cloves
3 - partial pieces of cinnamon stick (left over from grating)
1 teaspoon(s) salt
1 tablespoon(s) yellow mustard (i never seem to have mustard seed in the house lol)
VEGGIES:
1 large cucumber, sliced thin on a mandoline
3 - serrano peppers, sliced

Steps:

In a sauce pan, bring all steeping liquid ingredients to a simmer. Simmer for 5 minutes. Turn off heat.
In 2 pint jars and one 1/2 pint jar, distribute cucumber and serrano evenly. Pour liquid evenly over veggies, as well as cinnamon stick pieces.
Refrigerate over night. Keep what you want in the fridge and place the rest in freezer bags for future use. Enjoy!