Spicy Pickled Cucumbers Recipes

EMERIL'S HOMEMADE SWEET AND SPICY PICKLES

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.

HOT & SPICY PICKLE RECIPE

Steps:

• Sterilize canning jars and let cool until able to be easily handled. Warm canning jar lids in a small skillet with water.
• Prepare water bath canner per manufacture's instructions. *Skip this step is making refrigerator pickles.
• Clean cucumbers and cut off the ends and discard. Slice the cucumbers into 1/4 inch rounds. Set aside.
• Place water, vinegar, salt, sugar, and turmeric in large pot. Then place the sprigs of dill and pickling spices into a cheesecloth. Tie the ends of the cheesecloth and place in the pot.
• Bring liquid mixture to a boil to make the brine solution. Reduce and simmer for 5 minutes.
• Place a few peppercorns, 1/2 teaspoon chopped garlic, and 4 dried red chili peppers into each pint jar. *Add crushed red pepper flakes for an even hotter pickle.
• Place cucumber slices in jar and fill with brine solution, leaving 1/2 inch space at the top. Refrigerate immediately or prepare to can using the water bath method.
• Using a plastic utensil, remove any air bubbles by sliding the utensil down the inside of the jar. Add more brine, leaving 1/2 inch headroom.
• Wipe rims of jars with clean cloth, place a clean lid on and screw on bands to finger tight only.
• Using a jar lifter, place filled jars into your water bath canner making sure to have about 2 inches of water above the top of the lids. Once the water bath begins to boil, process for 8 minutes.
• Remove the jars from the canner and let rest on a thick towel for 24 hours.
• Once the 24 hours is up, be sure that each jar sealed by pressing on the center of the lid. *If the lid moves up and down, then place those jars in the refrigerator. If the lid does not move when pushed, store in a cool dark place.

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 PICKLES

Steps:

• Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.

SPICY ASIAN CUCUMBERS

Steps:

• Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
• Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.