Sweet Hot Cajun Pickles Recipes

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SWEET-AND-SPICY BREAD-AND-BUTTER PICKLES



Sweet-and-Spicy Bread-and-Butter Pickles image

You'll want to put these pickles on every sandwich and burger you make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 6 cups

Number Of Ingredients 11

2 pounds Kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups)
1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
2 heaping tablespoons coarse salt
2 cups ice cubes
3 cups cider vinegar or distilled white vinegar
2 1/4 cups sugar
1 teaspoon whole mustard seeds
3/4 teaspoon celery seed
3/4 teaspoon whole black peppercorns
1/4 teaspoon turmeric
1/4 teaspoon crushed red-pepper flakes or 3 dried hot chiles

Steps:

  • To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
  • Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
  • Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.

BEST EVER SWEET PICKLES



Best Ever Sweet Pickles image

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

Provided by Taste of Home

Time 1h10m

Yield 4 pints.

Number Of Ingredients 12

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

Steps:

  • In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. 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 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

HOMETOWN HONEY PICKLES



Hometown Honey Pickles image

Provided by Food Network

Categories     condiment

Time 4h20m

Yield 1 quart

Number Of Ingredients 13

4 Kirby cucumbers, cut into spears
1/2 medium Vidalia onion, sliced into half moons
1 banana pepper, sliced on the bias
1 cup white wine vinegar
1 cup apple cider vinegar
1 cup honey
1 tablespoon kosher salt
4 cloves garlic, sliced
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1/8 teaspoon ground turmeric
Pinch red chile flakes
3 dried bay leaves

Steps:

  • Add the cucumbers, onion and banana peppers to a clean glass quart jar.
  • Add the vinegars, honey, salt, garlic, mustard seeds, peppercorns, turmeric, chile flakes and bay leaves to a saucepan and bring to a boil, stirring to dissolve the honey and the salt.
  • Carefully pour the brine over the pickles, stopping 1/2 inch from the top. Let cool completely, then cover with a lid and refrigerate. The pickles will be ready to eat in a few hours but taste best after chilling overnight. Pickles will keep in the refrigerator for up to 1 month.

HOT & SPICY PICKLE RECIPE



Hot & Spicy Pickle Recipe image

How to make hot & spicy pickles from your garden fresh cucumbers. A great new way to enjoy a taste of pickles that will give you a little kick!

Provided by oldworldgardenfarms

Number Of Ingredients 12

30 - 40 medium size pickling cucumbers
4 cups white vinegar
3 quarts water
3 ⁄4 cup kosher salt
2 tablespoons sugar
1 teaspoon turmeric
6 sprigs fresh dill
1 tablespoon pickling spices
1 garlic bulb, peeled and chopped
1 1 ⁄2 tablespoons peppercorns
red dried hot chili peppers, 4 per pint jar
crushed red pepper flakes, optional

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.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

SWEET AND HOT REFRIGERATOR PICKLES



Sweet and Hot Refrigerator Pickles image

Not too sweet and just spicy enough, these quick pickles will keep for weeks in the fridge. Outstanding with egg salad, cream cheese on toast, or just straight from the jar, in our house they're gone in a matter of days. You can use the brine to pickle string beans or green tomatoes, as well .https://wellfedeveryone.wordpress.com/2010/08/20/sweet-and-hot-refrigerator-pickles/

Provided by Millertyme

Categories     Low Protein

Time 3h44m

Yield 3 pints

Number Of Ingredients 10

2 lbs pickling cucumbers, sliced 1/4-inch thick
1 yellow onion, halved and thinly sliced
3 tablespoons kosher salt
3 cups ice cubes
2 cups cider vinegar
1 1/2 cups granulated sugar
1/2 teaspoon crushed red pepper flakes (or more, if you like your pickles really hot)
1/2 teaspoon coriander seed
1/4 teaspoon turmeric
8 whole cloves

Steps:

  • Makes about 3 pints.
  • In a large mixing bowl, toss together cucumbers, onion, and salt. Cover mixture with a clean, dry dishtowel, then cover surface with ice cubes (keeping the salted cucumbers very cold ensures crunchy pickles). Refrigerate for about 3 hours, until vegetables have released some liquid. Rinse well under cold running water to remove excess salt. Drain and set aside.
  • In a large saucepan, combine vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar. Add vegetables to pot and bring to just under a boil. Remove pan from heat. Using a slotted spoon, transfer vegetables to jars or other containers with tight-fitting lids. Cover vegetables with brine, cover containers, and refrigerate.
  • Pickles keep, refrigerated, for several weeks.

Nutrition Facts : Calories 500.6, Fat 1.6, SaturatedFat 0.4, Sodium 7013.9, Carbohydrate 119.7, Fiber 4.2, Sugar 107.2, Protein 2.8

CAJUN PICKLED EGGS



Cajun Pickled Eggs image

If you love them, you really love them.

Provided by Matt Bray

Categories     Side Dish

Time P1DT40m

Number Of Ingredients 10

12 eggs
2 bay leaves
1 cup apple cider vinegar
1 cup white vinegar
1 cup water
1/3 cup brown sugar
2 tablespoons Cajun seasoning
1 teaspoon cayenne pepper powder
1/4 teaspoon garlic powder
Crushed red pepper (optional, to taste or for additional color in the brine)

Steps:

  • Hard boil the eggs, then set them to the side to cool. Peel and rinse them once cooled.
  • In a sauce pan over high heat, combine the two vinegars, water, brown sugar, bay leaves, Cajun seasoning, cayenne pepper powder, and crushed red pepper. Bring the mix to a boil.
  • Remove the brine from the heat and allow it to cool for 5 minutes.
  • Place the eggs into large sealable canning jars, press down to get them all in.
  • Pour the brine over the eggs until the eggs are completely submerged.
  • Seal the jar and place in the refrigerator. Allow the eggs to pickle for 24 hours, then serve.

Nutrition Facts : Calories 196 kcal, Carbohydrate 14 g, Protein 11 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 327 mg, Sodium 135 mg, Sugar 12 g, ServingSize 1 serving

EMERIL'S HOMEMADE SWEET AND SPICY PICKLES



Emeril's Homemade Sweet and Spicy Pickles image

NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.

Provided by Food Network

Categories     side-dish

Time P14DT2h55m

Yield 4 pints

Number Of Ingredients 13

3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
2 cups sliced onions
1/2 cup pickling salt
6 cups water
3 cups white vinegar
1 1/2 cups apple cider vinegar
3 1/2 cups sugar
2 tablespoons yellow mustard seeds
1/2 teaspoon turmeric
4 whole cloves
10 tablespoons roughly chopped garlic
24 dried cayenne peppers
2 teaspoons 100 percent Natural Pickle Crisp, optional

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.

SWEET HOT CAJUN PICKLES



SWEET HOT CAJUN PICKLES image

KEEP THESE IN THE FRIG AND USE FOR ANYTHING FROM SANDWICHES TO JUST TO EAT ALONE. THEY BECOME VERY CRISP AND MAKE GOOD GIFTS IN THE CLAMP DOWN LIDDED JARS. I HAVE PEOPLE ASK ME FOR THEM EVERY YEAR.

Provided by ELAINE PARKER

Categories     Other Appetizers

Time 30m

Number Of Ingredients 3

1 gal dill pickle slices
1 bag(s) about 4 lbs of sugar
1/2 bottle tabasco sauce or to your taste

Steps:

  • 1. DRAIN GALLON JAR OF DILL PICKLE SLICES AND PUT IN LARGE BOWL.
  • 2. PUT WHOLE BAG OF SUGAR INTO THE BOWL WITH THE DRAINED PICKLE SLICES.
  • 3. PUT 1/2 OR MORE BOTTLE OF TABASCO SAUCE INTO THE BOWL WITH THE PICKLE SLICES AND THE SUGAR. STIR UNTIL THE SUGAR IS DISSOLVED.
  • 4. REFRIGERATE. STIR THESE EVERYDAY ONCE OR TWICE A DAY UNTIL A WEEK. THESE WILL BECOME VERY CRISP AND SWEET AND HOT. GREAT ON SANDWICHES OR TO THE SIDE. OR JUST GREAT TO EAT ON THEIR OWN. ENJOY

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