Spicy Cucumber Pickles Recipes

SPICY CUCUMBER PICKLE

Steps:

• Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
• Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
• Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
• Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

SPICY PICKLED CUCUMBERS RECIPE

Steps:

• Prepare the cucumbers. After the cucumbers are washed and dried, cut them into ¼ to ½ inch rounds and place them in a mixing bowl. Sprinkle them with the salt and gently mix. Let them sit for 20 minutes. Pour the salted cucumbers into a strainer and drain and rinse them with cold water. Dry them with paper towels and place them in a new mixing bowl. Set aside.
• Prepare the vinegar and marinate. In a small sauté pan, over low heat, warm the sugar with the vinegar only until it dissolves, about 2 minutes. Pour this over the cucumbers and gently mix. Cover the bowl with plastic wrap and let them marinate in the refrigerator for at least 2 hours. Stir them once or twice during this time.
• Make chili oil. In a small sauté pan, heat the grapeseed oil with the sesame oil and chili paste. Cook only until it's sizzling, about 2 minutes. Stir and let it cool to room temperature.
• Add the chili oil, marinate and serve. Remove the cucumbers from the refrigerator. Stir in the chili oil and return them to the refrigerator for at least 2 hours and ideally overnight to continue to marinate.

SPICY KOREAN CUCUMBER PICKLES (OI MUCHIM)

Steps:

• Squeeze the cucumber pieces firmly to release more water; doing this in small handfuls will be the most effective.
• Cover and chill the pickles for at least 30 to 60 minutes before serving.

SPICY CUCUMBER PICKLES

Steps:

• Sterilise the jar or jars you'll be using to store the pickles. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
• Wash and dry the cucumbers. Remove the top and end.Thinly slice - approximately 1/2 cm thick.
• Peel a red onion, and remove the tip and root end. Cut the onion in half, and thinly slice into half moons.
• In a large bowl, add the cucumbers, onion and salt. Cover the bowl with plastic wrap, and place in the fridge for 4 hours.
• Tip the cucumbers and onions into a colander and drain the excess liquid.
• In a non-reactive pan, place the vinegar, sugar, chilli flakes, star anise and ginger. On a medium heat, stir to dissolve the sugar. Once the sugar is dissolved, simmer the liquid for 3 minutes.
• Remove the saucepan from the heat, and add the cucumbers and onions to the pickling liquid, and allow them to sit in the saucepan for 5 minutes.
• Pour the pickles and liquid into your sterilised jars, and cool on your kitchen bench before refrigerating.

SPICY CUCUMBER PICKLES (ACAR TIMUN)

Steps:

• Cut cucumber in half lengthwise and remove the seeds. Cut flesh into 3.5 cm juliennes.
• Mix 1 tsp salt with cucumbers, and let sit for 15 minutes to draw out the extra moisture.
• Cut the carrot into pieces the same size as the cucumber.
• Heat oil in a wok and add ginger and mustard seeds, cooking until mustard seeds pop. Stir in the turmeric and chili powder, then add the vegetables, sugar, and salt and saute for 2 minutes (do not overcook, the vegetables should stay crunchy).
• Remove from heat and mix well with vinegar. Allow the vegetables to cool in the pan, then place in a jar. Refrigerate overnight before serving.

SPICY QUICK PICKLES

Steps:

• Stuff the cucumbers, chiles and scallions into a 1-quart glass or plastic jar with a tight-fitting lid.
• In another 1-quart jar, combine the water, vinegar, salt, sugar and sambal oelek. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.