Best Spicy Garlic Pickles Recipes

EASY SPICY FRIED PICKLES WITH GARLIC MAYONNAISE

Steps:

• Aioli -- just mix the mayonnaise, garlic and lemon and put in a small bowl and cover and refrigerate.
• Pickles -- In a large baggie I add the flour, salt, black pepper and cayenne and mix well. Then add in the pickles (Note: I like to dry off the pickles first -- you don't want them wet) and lightly toss. Make sure to dust off most of the flour. Set on a plate for Part II.
• Pickles Part II -- Grind the panko crumbs in a small food processor until you have a fine crumb mixture. Now in 2 bowls add the egg to one bowl and the panko crumbs to the other one. Dredge the pickles already dusted in flour in the egg and then into the panko crumbs to coat well and set on a plate ready to be fried.
• Pickles Part III -- In a large frying pan heat up the oil to 350 degrees or medium high heat. Now add 10 or so pickles at a time and fry until golden brown on each side. They only take a few minutes per side. Remove to a plate lined with a paper towel to let drain.
• Serve warm with the garlic aioli dip. A great change from fries with ketchup.

SPICY GARLIC PICKLES

Steps:

• Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
• Place garlic, chile, mushrooms, and red pepper flakes in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over mushroom mixture. Let cool to room temperature, then cover and chill at least 2 hours before serving.

SPICY GARLIC DILL PICKLES FOR RIFFRAFF

Steps:

• Wash cucumbers, drain.
• Cut cucumbers lengthwise into quarters.
• Bring water, vinegar and salt to a boil.
• Place 1 dried pepper, 1 clove garlic and 1 sprig dill into each hot sterilized jar.
• Pack cucumbers tightly into jars.
• Ladle hot liquid over cucumbers, leaving 1/4 inch head space (This should cover the cucumbers).
• Remove air bubbles by running a knife down into the jars.
• Put lids and rings on jars.
• Process for 15 minutes in a boiling water canner.
• Remove jars to a towel on a counter.
• The lids should be sealed (you won't be able to"pop" the lids).
• Allow to sit for at least 6-8 weeks before opening.

CUBAN SKEWERS WITH SPICY GARLIC PICKLES

Steps:

• Spread mustard onto toast squares; top with cheese and pickles.
• Wrap each topped toast square with 1 ham piece.
• Thread each onto small skewer.