Best Spicy Butter Zoodles Recipes

Sweet-and-Spicy Bread-and-Butter Pickles image

Provided by Martha Stewart

Yield Makes about 6 cups

Number Of Ingredients 11

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

Steps:

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.

Best Spicy Bread & Butter Pickles image

Provided by Donna Graffagnino

Time 4h10m

Number Of Ingredients 10

15 c sliced pickling cucumbers
3 onions, thinly sliced
1/4 c coarse salt
4 c cracked ice
2 1/2 c cider vinegar
2 1/2 c sugar
3/4 tsp turmeric
1/2 tsp celery seed
1 Tbsp mustard seed
1/4 tsp crushed red pepper flakes, per jar

Steps:

1. Combine cucumbers, onions, salt and ice in a large bowl. Mix well. Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it.)
2. Drain and rinse thoroughly. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot. Add drained cucumbers.
3. Place pot on medium low heat. Bring almost to a boil, but DO NOT ALLOW TO BOIL. Remove from heat.
4. Add crushed red pepper flakes to each jar then add hot cucumbers and liquid to jars. Make sure liquid covers cucumbers, leaving 1/4" head space. Wipe rims and seal jars; process for 10 minutes in a hot water bath. *Tip: Wash and dry jars and place on baking sheet in oven, at 225 degrees for 20 minutes. Turn heat off and leave jars in oven and use as needed.