Spicy Garlic Pickles Recipes

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SPICY PICKLED GARLIC



Spicy Pickled Garlic image

Here's a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 30m

Yield 3 half-pints.

Number Of Ingredients 10

2 quarts water
3 cups peeled garlic cloves
12 coriander seeds
6 whole peppercorns
3 dried hot chiles, split
3 whole allspice
1 bay leaf, torn into three pieces
1-1/2 cups white wine vinegar or distilled white vinegar
1 tablespoon sugar
1-1/2 teaspoons canning salt

Steps:

  • In a large saucepan, bring water to a boil. Add garlic and boil 1 minute. , Meanwhile, divide coriander, peppercorns, chiles, allspice and bay leaf among three hot half-pint jars. Drain garlic and pack into jars to within 1/2 in. of the top., In a small saucepan, combine vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SPICY GARLIC PICKLES



Spicy Garlic Pickles image

Provided by Katherine Sacks

Categories     Garlic     Mushroom     Kid-Friendly     Low Cal     Healthy     Low Cholesterol     Vegan     Chile Pepper     Small Plates

Yield 4 1/2 cups

Number Of Ingredients 7

2 cups white vinegar
1/2 cup sugar
2 tablespoons kosher salt
6 garlic cloves, halved
1 Fresno chile, thinly sliced into rings, seeded
1 pound button mushrooms, trimmed, quartered
1 tablespoon crushed red pepper flakes

Steps:

  • Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
  • Place garlic, chile, mushrooms, and red pepper flakes in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over mushroom mixture. Let cool to room temperature, then cover and chill at least 2 hours before serving.

HOMEMADE SPICY GARLIC DILL PICKLES RECIPE



Homemade Spicy Garlic Dill Pickles Recipe image

A healthy dose of fresh, peeled garlic cloves, homemade pickling spice, and chili peppers give these homemade pickles a seriously delicious spicy kick.

Provided by Heidi

Categories     Snack

Time 40m

Number Of Ingredients 16

2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons dill seed
1 tablespoon allspice berries
1 teaspoon crushed red pepper flakes
10-12 bay leaves (, crumbled)
10-12 pounds pickling cucumbers (, scrubbed clean and kept whole or sliced)
2 cups apple cider vinegar
2 cups white vinegar
4 cups water
5 tablespoons pickling salt
Homemade pickling spice (recipe above) (, 2-3 tablespoons per jar)
Dried dill weed from a 2-ounce package (, 2-3 fronds and stalks per jar)
10-18 small Thai red peppers (, split down the middle but not separated, leaving seeds intact (2-3 per jar))
20-30 whole garlic cloves (, peeled and lightly smashed (4-5 per jar))

Steps:

  • Add all of the ingredients to a small bowl and stir to mix.
  • Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
  • In a large stock pot to avoid contaminationbring the vinegars, water and salt to a simmer.
  • To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren't damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they're poking up too high.
  • Pour the brine into the jars leaving 1/2 inch headspace, just covering the cucumbers.
  • Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
  • Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
  • Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.

Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 7006 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

SPICY GARLIC DILL PICKLES



Spicy Garlic Dill Pickles image

Make and share this Spicy Garlic Dill Pickles recipe from Food.com.

Provided by Desperada

Categories     Low Protein

Time 40m

Yield 6 jars, 6 serving(s)

Number Of Ingredients 8

36 small cucumbers
1 quart vinegar
2 quarts water
3/4 cup pickling salt
18 garlic cloves
12 sprigs fresh dill (or 3T whole dill seed)
alum
12 hot peppers (or 6 chili peppers and 6 jalepenos)

Steps:

  • Soak cucumbers overnight in cold water. Drain and place into quart-sized sterilized Mason jars so that they are firmly packed but not smashed (Recipe estimate is for 6 cucumbers per jar, but naturally this will vary depending on the size of your cucumbers).
  • In large pan, boil vinegar, water and pickling salt.
  • Pour over cucumbers in the jars.
  • Per jar add 2 or 3 cloves garlic, dill, 1/8 teaspoon alum, and 2 peppers.
  • Store in a cool dark place (I use my pantry). Ready in about 30 days.

Nutrition Facts : Calories 349, Fat 2.2, SaturatedFat 0.6, Sodium 14200.4, Carbohydrate 77.1, Fiber 10.6, Sugar 34.9, Protein 14.1

SPICY DILL PICKLES



Spicy Dill Pickles image

These pickles are NOT for the faint of heart. The brine will give you a nice kick. Perfect for burgers and hoagies. If you like pickled peppers, the same recipe can be used with peppers instead of pickles! They keep in the refrigerator for a few months.

Provided by Stephanie Mayes

Time P1DT50m

Yield 4

Number Of Ingredients 12

3 cups water
1 ½ cups white vinegar
2 peppers habanero peppers, sliced
2 cloves garlic, sliced
1 serrano pepper, sliced
2 tablespoons white sugar
2 tablespoons salt
1 teaspoon black peppercorns
1 teaspoon pickling spice
1 teaspoon crushed red pepper flakes
3 large cucumbers, sliced
4 sprigs fresh dill

Steps:

  • Inspect a quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
  • Combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot and bring to a simmer.
  • Remove pot from the burner and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
  • Place cucumbers and dill in the canning jar. Ladle the warm brine into the jar until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Seal jar and place in the refrigerator for 1 to 3 days before eating.

Nutrition Facts : Calories 65.6 calories, Carbohydrate 15.6 g, Fat 0.4 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 3499 mg, Sugar 10 g

EASY SPICY FRIED PICKLES WITH GARLIC MAYONNAISE



Easy Spicy Fried Pickles With Garlic Mayonnaise image

Ok ... So I was watching food network with a friend tonight and they had on "Unwrapped" ... fried pickles. Well, it reminded me of my best friend whose Mom showed me how to make fried pickles a few years back, and I love them. She used small round slices of dill pickles, Italian bread crumbs (but I changed to panko), and then a garlic spicy aioli and they were amazing. Rather than fries, try a few of these with your bratwurst or with a burger and what a nice change. Just something a bit different. Well I haven't made them in over a year and it made me realize what a nice recipe it was and how much I missed making them. They are so easy, but so good and the spicy mayo really makes the dish.

Provided by SarasotaCook

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup mayonnaise
1 teaspoon minced garlic
1/2 teaspoon lemon juice
1 (32 ounce) jar dill pickle slices
1 cup vegetable oil (approximately 1/2-inch in a saute pan (I like my cast iron for this, but use whatever you have)
1/2 cup flour
1/2 teaspoon cayenne pepper (go easy if you don't want too much spice)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup panko breadcrumbs (put in the mini food processor to grind up slightly)
2 eggs, beaten

Steps:

  • Aioli -- just mix the mayonnaise, garlic and lemon and put in a small bowl and cover and refrigerate.
  • Pickles -- In a large baggie I add the flour, salt, black pepper and cayenne and mix well. Then add in the pickles (Note: I like to dry off the pickles first -- you don't want them wet) and lightly toss. Make sure to dust off most of the flour. Set on a plate for Part II.
  • Pickles Part II -- Grind the panko crumbs in a small food processor until you have a fine crumb mixture. Now in 2 bowls add the egg to one bowl and the panko crumbs to the other one. Dredge the pickles already dusted in flour in the egg and then into the panko crumbs to coat well and set on a plate ready to be fried.
  • Pickles Part III -- In a large frying pan heat up the oil to 350 degrees or medium high heat. Now add 10 or so pickles at a time and fry until golden brown on each side. They only take a few minutes per side. Remove to a plate lined with a paper towel to let drain.
  • Serve warm with the garlic aioli dip. A great change from fries with ketchup.

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