Bills Spicy Refrigerator Pickles Recipes

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NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES



Nothin' Sweet About These Spicy Refrigerator Pickles image

A truly piquant pickle that will satisfy those of us who have a loose sweet tooth. I have been looking for a truly flavorful pickle recipe, not sweet, but not just spicy, either. The key is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!

Provided by Buckwheat Queen

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

Time P1DT55m

Yield 12

Number Of Ingredients 12

1 ¼ cups water
1 ¼ cups white vinegar
2 ½ teaspoons pickling salt
1 teaspoon whole Tellicherry peppercorns
1 teaspoon yellow mustard seeds
½ teaspoon brown mustard seeds
½ teaspoon white sugar
¼ teaspoon crushed red pepper flakes, or more to taste
6 pickling cucumbers
¼ small white onion, sliced
8 sprigs fresh dill
1 clove garlic, slightly crushed

Steps:

  • Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
  • Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.

Nutrition Facts : Calories 25.9 calories, Carbohydrate 5.8 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 488.3 mg, Sugar 2.6 g

SPICY REFRIGERATOR DILL PICKLES



Spicy Refrigerator Dill Pickles image

This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!

Provided by FAIRYFAHRENHOLZ

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

Time P10DT2h15m

Yield 12

Number Of Ingredients 11

12 3 to 4 inch long pickling cucumbers
2 cups water
1 ¾ cups white vinegar
1 ½ cups chopped fresh dill weed
½ cup white sugar
8 cloves garlic, chopped
1 ½ tablespoons coarse salt
1 tablespoon pickling spice
1 ½ teaspoons dill seed
½ teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

Steps:

  • In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
  • Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 728.1 mg, Sugar 11.7 g

SPICY REFRIGERATOR DILL PICKLES



Spicy Refrigerator Dill Pickles image

Plan well ahead these need to chill for a minimum of 12 days, but use with a month, adjust the red pepper flakes to taste, the amount listed with give you mild heat, I use about 3 teaspoons for extreme heat! ----- you will need 12 cucumbers and three 1-1/2-pint wide mouth jars, you may double this recipe but make two separate recipes in two large bowls (12 cucumbers for each bowl) this recipe can also be made to process. These dill pickles are spicy with a hint of sweetness, and worth making :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time P12D

Yield 4 (1-1/2-pint) jars

Number Of Ingredients 11

12 pickling cucumbers (about 3-4 inches long)
2 cups water (use distilled bottled room temperature water)
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup white sugar
15 large garlic cloves, coarsely chopped
1 1/2 tablespoons coarse pickling salt
2 tablespoons pickling spices
2 teaspoons dill seeds
1 teaspoon dried red pepper flakes (or to taste)
4 sprigs fresh dill weed

Steps:

  • Thoroughly wash and scrub all the cucumbers under cold water.
  • In a very large bowl add in water, vinegar, 1-1/2 cups chopped fresh dill, sugar, chopped garlic, salt, pickling spice, dill seed and red pepper flakes; stir well with a wooden spoon.
  • Add in the pickles.
  • Let stand at room temperature for 2 hours, stirring occasionally.
  • Remove the cucumbers from the brine and divide into three 1-1/2-pint wide-mouth jars (4 cucumbers in each jar).
  • Ladle the brine between the jars to cover the cucumbers completely (if you can make certain to get at least a few red pepper flakes in each jar).
  • Place 1 sprig of fresh dill into each jar.
  • Seal tightly with clean lids.
  • Place in the refrigerator for a minimum of 12 days (gently shaking the jars every so often during the 12 days).
  • Use before 1 month.

Nutrition Facts : Calories 293.7, Fat 1.6, SaturatedFat 0.3, Sodium 2667.3, Carbohydrate 66.4, Fiber 5.8, Sugar 40.6, Protein 8.2

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