24 Hour Cucumber Pickles With Chile Peppers Recipes

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REFRIGERATOR JALAPENO DILL PICKLES



Refrigerator Jalapeno Dill Pickles image

I'm passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. -Annie Jensen, Roseau, Minnesota

Provided by Taste of Home

Time 20m

Yield about 4 dozen pickle spears.

Number Of Ingredients 9

3 pounds pickling cucumbers (about 12)
1 small onion, halved and sliced
1/4 cup snipped fresh dill
1 to 2 jalapeno peppers, sliced
3 garlic cloves, minced
2-1/2 cups water
2-1/2 cups cider vinegar
1/3 cup canning salt
1/3 cup sugar

Steps:

  • Cut each cucumber lengthwise into 4 spears. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic. In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until salt and sugar are dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SWEET CHILE CUCUMBER PICKLES



Sweet Chile Cucumber Pickles image

Provided by Tyler Florence

Categories     side-dish

Time 8h10m

Yield 4 servings

Number Of Ingredients 6

2 hot house cucumbers, thinly sliced
2 fresh hot red chiles, thinly sliced
2 large handfuls fresh mint leaves
2 cups rice vinegar
4 teaspoons sugar
Salt and freshly ground black pepper

Steps:

  • Combine the cucumbers, chiles, and mint in a mixing bowl. Pour in the vinegar, sprinkle with the sugar, salt, and pepper. Toss everything together so the cucumbers are well coated with the vinegar. Refrigerate overnight if possible; the cucumbers will soften as they marinate and the flavors will deepen.

24-HOUR REFRIGERATOR PICKLES



24-Hour Refrigerator Pickles image

Pickles are a refreshing addition to any meal--and they are surprisingly easy to make! All you need is your refrigerator and 24 hours.

Provided by Leda Meredith

Categories     Condiment

Time P1DT15m

Number Of Ingredients 8

1 1/4 cups water
1/3 cup apple cider vinegar (or white wine vinegar)
1 1/2 tablespoons salt (Kosher, or non-iodized salt)
1 tablespoon honey
2 small cloves garlic (peeled)
2 lbs. cucumbers (cut into spears or 1/4-inch thick rounds)
2 sprigs of dill (or 1 dill flowerhead or 2 teaspoons dried dill leaves)
1/2 teaspoon chili pepper (red flakes)

Steps:

  • Gather the ingredients.
  • Make a brine by combining the water, vinegar, salt and honey and bringing them to a boil.
  • Pack two clean glass pint jars with the cucumbers (it is not necessary to sterilize the jars for this recipe). Add one clove of garlic, one sprig of dill, and a pinch of red pepper flakes to each jar as you pack in the cucumbers. Pack the cucumbers (or other vegetables) in tightly - you don't want them to float when you add the brine.
  • Pour the hot brine over the other ingredients. The vegetables should be completely immersed in the brine. Since these refrigerator pickles will not be canned, it is not necessary to leave head space between the surface of the food and the rims of the jars.
  • Fasten lids and store in the refrigerator for at least 24 hours before eating.

Nutrition Facts : Calories 8 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 318 mg, Sugar 1 g, Fat 0 g, ServingSize 2 to 3 pints (30 servings), UnsaturatedFat 0 g

PICKLED CUCUMBER AND PEPPERS



Pickled Cucumber and Peppers image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 8

9 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoons salt
3 tablespoons water
1 seedless cucumber cut into 1/2 inch chunks
1 red pepper cut into 1/2 inch dice
1 yellow pepper cut into 1/2 inch dice
Salt and fresh ground pepper

Steps:

  • In a non-reactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes.

24 HOUR CUCUMBER PICKLES WITH CHILE PEPPERS



24 Hour Cucumber Pickles With Chile Peppers image

These cucumbers will be ready to eat within 24 hours but do get more flavourful if allowed to sit longer. Because they do not need a water bath, they are easy to prepare but they must be stored in the refrigerator. They can be kept up to a month

Provided by Abby Girl

Categories     Vegetable

Time 1h

Yield 3 -4 quarts

Number Of Ingredients 10

5 medium English cucumbers, cut into 1/4-inch slices
1 medium red onion, thinly sliced
1 tablespoon celery seed
1 tablespoon salt
1 cup white vinegar
1/2 cup fresh lime juice
1/4 cup raspberry vinegar
2 cups white sugar
1 teaspoon crushed red pepper flakes
2 medium hot red chili peppers, fresh, halved lengthwise

Steps:

  • Do not peel the cucumbers. Wash them well and cut into slices.
  • Place the cucumber, onion, celery seed and salt in a bowl and refrigerate for half an hour. Toss several times.
  • Simmer the white vinegar, lime juice, raspberry vinegar and sugar in a saucepan, heating just long enough to dissolve the sugar. Stir in the dried red chilies, remove from the heat and allow to cool.
  • Pack the cucumber and onion slices into sterile jars. Slip half a red hot pepper, facing outwards, down the side of each jar. Ladle the vinegar brine over, making sure the contents are entirely covered in liquid.
  • Seal the jars with sterilized lids.

Nutrition Facts : Calories 655, Fat 1.3, SaturatedFat 0.2, Sodium 2347.8, Carbohydrate 163.1, Fiber 4, Sugar 145.9, Protein 4.8

AUNT ROSE'S REFRIGERATOR PICKLES



Aunt Rose's Refrigerator Pickles image

This is a great refrigerator pickle recipe. In just 24 hours you have great tasting bread-and-butter-style pickle. I grow my own pickles during the summer and love to make these for my friends and family! They never last the full 3 weeks of the refrigerator shelf life!

Provided by Clark Hamblen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT20m

Yield 20

Number Of Ingredients 8

3 long pickling cucumbers, thinly sliced
1 red bell pepper, finely chopped
1 sweet onion, finely chopped
1 tablespoon salt
2 teaspoons celery seed
¾ cup white sugar
½ cup white wine vinegar
5 half pint canning jars with lids and rings

Steps:

  • Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
  • Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.

Nutrition Facts : Calories 41.1 calories, Carbohydrate 10.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 351.2 mg, Sugar 8.8 g

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