My Sweet Spicy Pickles Recipes

SWEET-AND-SPICY BREAD-AND-BUTTER PICKLES

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

You'll want to put these pickles on every sandwich and burger you make.

Provided by Martha Stewart

Yield Makes about 6 cups

Number Of Ingredients 11

Ingredients

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.

MY SWEET SPICY PICKLES

My Sweet Spicy Pickles image

These may seem a little non-traditional, but I'm posting them anyway - because my written recipe is on it's last leg and I thought JAP would be a good way to keep it. I steep them in the liquid in the fridge, then put some in freezer bags with liquid to keep on hand. I just love the clove/cinnamon accent along with the sweet/spicy kick. Every extra cucumber in my garden gets this treatment. The pickles are great right out of the jar, or in relishes, tuna salad...where ever you can think of.

Provided by Tammy Brownlow @DoughmesticGoddess

Categories Vegetables

Number Of Ingredients 12

Ingredients

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!

SWEET AND SPICY PICKLES

Sweet and Spicy Pickles image

Sweet tasting pickles that pack a punch. First time I tasted this recipe was when a lady at work brought them in.

Provided by farmwife

Categories Vegetable

Time 15m

Yield 1 gallon

Number Of Ingredients 3

Ingredients

1 (1 gallon) jar dill pickle
1 (2 ounce) bottle Tabasco sauce
4 cups sugar

Steps:

This is super easy to make and will be a sure hit with family and friends.
Even people that do not like dill pickles like these sweet and spicy pickles.
Drain all juice off the gallon of dill pickles.
Slice each pickle length wise and then cut into bite size pieces (about 1/2 inch thick).
In the gallon jar layer 1/4 of the pickles pieces, 1/2 oz of the Tabasco Sauce and 1 cup of sugar.
Repeat three more times using all ingredients.
Let pickles set overnight.

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15 SPICY PICKLE RECIPES

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Spicy Refrigerator Dill Pickles. It doesn't get much easier than classic refrigerator pickles. Once you've made your red pepper flake-infused brine, all you need to do is be patient a few days before partaking in these crisp-tender pickles.
Spicy Pickled Okra. Szechuan peppers and red pepper flakes make up the spicy backbone of this pickled okra recipe, but the secret ingredient is smoked paprika, which adds a subtle taste to the veggies.
Addictive Spicy Dill Avocado Pickles. "Underripe avocados are lightly pickled in brine that is tangy and slightly sweet," says Buckwheat Queen, the recipe creator.
Nothin' Sweet About These Spicy Refrigerator Pickles. You'll be munching on these spicy refrigerator pickles after a quick 24 hours in the fridge.
Crisp Pickled Green Beans. No blanching required for these ultra easy pickled green beans. "This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren," says Jani Whitsett.
Pickled Garlic and Jalapeño Peppers. Fresh jalapeños combine with an entire head of garlic, and a few sweet carrots for balance, to create an extra flavorful pickle.
Sriracha Pickled Eggs. You only need five ingredients to create these vibrantly colored pickled eggs. A little dollop of sriracha creates a bright brine and spicy flavor that will make this recipe your new go-to for a high protein snack.
Texas Christmas Pickles. This recipe may sound strange, but the dozens of five-star reviews reveal that it's a real winner. Pre-made pickles are combined with hot sauce, fresh garlic, and plenty of sugar for a sweet and spicy pickle that has some serious kick.
Pickled Hot Peppers. The trio of banana, jalapeño, and serrano peppers makes up the backbone for this recipe. Just a little spoonful will add a flavor boost to anything from burgers to salads to side dishes.
Spicy Vietnamese Quick Pickled Vegetables. Perfect for pepping up a banh mi or grain bowl, this Vietnamese-inspired pickle blend gets a hint of heat from a few jalapeño peppers.

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