SPICY CUCUMBER PICKLE RECIPE RECIPES

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EASY PICKLED CUCUMBER RECIPE | JAMIE MAGAZINE RECIPES



Easy pickled cucumber recipe | Jamie magazine recipes image

Total Time 1 hours 10 minutes

Yield 1 large jar

Number Of Ingredients 7

6 pickling cucumbers or 2 regular-sized cucumbers
2 banana shallots
2 teaspoons mustard seeds
½ teaspoon ground turmeric
2 star anise
75 g caster sugar
150 ml vinegar

Steps:

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

Nutrition Facts : Calories 37 calories, FatContent 0.6 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 7.2 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 0.6 g salt, FiberContent 0.6 g fibre

MONDO'S HOT & SPICY PICKLES RECIPE - FOOD.COM



Mondo's Hot & Spicy Pickles Recipe - Food.com image

This recipe was created by my husband Armando (Mondo) who has come up with this recipe after searching for a good hot & spicy pickle and couldn't find one that was spicy enough! People beg for jars of these and my friend Stacey claims that they cure any cold!!HA!

Total Time 2 hours 8 minutes

Prep Time 2 hours

Cook Time 8 minutes

Yield 10 canning jars

Number Of Ingredients 12

30 -40 medium pickling cucumbers
4 cups vinegar
3 quarts water
2 tablespoons sugar
fresh dill
alum
1 garlic, bulb whole cloves and some chopped
3/4 cup kosher salt or 3/4 cup sea salt
1 1/2 tablespoons peppercorns
red dried hot chili peppers
1 tablespoon pickling spices
crushed red pepper flakes

Steps:

  • Clean cucumbers in cold water.
  • Place water, vinegar, sugar, salt in large pot.
  • Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients.
  • Bring to a boil to make a brine solution.
  • Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 teaspoons Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used. If you desire hotter pickles, add optional 1 - 2 teaspoons crushed red pepper flakes to each jar.
  • Then place pickles in jar and fill with brine solution.
  • Wipe rims of jars with clean cloth, place lids and screw on bands fingertip-tight.
  • Process for 8 minutes in water bath.
  • Remove to cloth-protected counter and let rest undisturbed for 24 hours to cool.
  • Pickles are ready to eat in about 2 weeks. Enjoy!

Nutrition Facts : Calories 174.6, FatContent 1.1, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 8517.8, CarbohydrateContent 38.1, FiberContent 5, SugarContent 17.7, ProteinContent 6.4

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