These quick and simple spicy pickles are fantastic for snacking, and they will elevate the flavour of any sandwich or charcuterie board that you serve them on. There is no need to invest in canning equipment!
Pickling may be done with almost any vegetable or food, including cucumbers, of course, but also asparagus, okra, beets, and Brussels sprouts. These spicy pickles with a little spice provide something a bit different from the apparently limitless list of pickling recipes.
The greatest thing is that in order to prepare these simple refrigerator pickles, you do not need any specialised canning equipment. A few pantry essentials, a dish, and any type of container that can accommodate them are all you need.
You may use spicy pickles as a topping for burgers or you can serve them on your next charcuterie board with hot pickled garlic and other sauces. They are delicious whether served as a side dish during a picnic or as a snack on its own. This is the recipe for the spicy pickle that Taste of Home writer Pat Heitmeier claims makes her family go “crazy.” Here’s how to prepare it.
Components Essential to the Preparation of Hot Pickles
Even though you only need a few components to produce these fiery pickles, each one contributes a significant amount to the final product.
Let’s begin with the highlight of the performance. If you want your pickles to have more crunch, you need to choose the correct kind of cucumber. When it comes to pickling, white vinegar is your best bet, whether you’re canning or making a fast pickle like the one in this recipe. The astringency may be mitigated by adding sugar and water.
Aromatics such as dill, garlic, and pickling spice offer the backbone of flavour to whatever you’re pickling, whether you make your own pickling spice or buy it from the store. Although fresh dill is preferable, dried may also be used. The ratio for using dried dill in place of fresh dill is one teaspoon of dried dill to one tablespoon of fresh.
The Step-by-Step Guide to Making Spicy Pickles at Home
- 2 ounces of water
- 1-and-a-quarter cups of plain vinegar
- 1/2 cup sugar
- 2 teaspoons kosher salt
- 2 dill sprigs or head, chopped or whole
- 8 cloves of garlic, cut into a coarse paste
- 2 teaspoons of red pepper flakes that have been crushed
- 1 teaspoon of a blend of pickling spices and herbs
- 3 kilogrammes of pickling cucumbers, which should be cut in half lengthwise.
The first step is to make the brine.
In a large bowl, combine the water, vinegar, sugar, and salt; then, using a whisk, mix the ingredients together until the salt and sugar are fully dissolved. Combine the crushed red pepper, pickling spice, garlic, and dill in a mixing bowl.
Step 2: Put in the cucumbers that have been cut in half.
Add the cucumbers and toss until they are evenly covered with the dressing. Because you are going to store them straight away, there is no need to let them sit.
The next step is to place the pickles in a container.
Put the spicy pickles in whichever container you want to use for storage — we recommend using jars or bowls made of glass or ceramic, but you can also use plastic if you choose — and cover them completely with the brine. If you are using fresh dill, you should put one or two sprigs in each container at the very least.
Due to the fact that they are easy pickles to make in the refrigerator, you can even leave everything in the bowl that you combined it all in and put the bowl in the refrigerator as is.
The fourth step is to put it in the refrigerator.
Put a secure lid on each of your containers, and store them in the refrigerator for ten days. Pickles may be consumed earlier than 10 days after being fermented, although their level of taste intensity will be diminished. The hot pickles may be kept in the refrigerator for up to one month after they have been made.
How to Make Pickles with a Spicy Kick
When creating spicy pickles, what kind of cucumbers do you recommend using the most?
The secret to successful pickling is picking the finest cucumbers. Choose a fresh cucumber from the garden or a pickled cucumber or any other kind with a skin that is thicker. Be cautious to avoid using cucumbers that have a wax covering that makes them glossy. Although the wax may be consumed, it will cause a change in the consistency of the pickles.
When preparing this recipe for spicy pickles, what kind of vinegar do you recommend using as the base ingredient?
There are several kinds of pickles, and some of them call for gentler vinegar, such as rice vinegar or white wine vinegar. This results in a softer taste. For this, however, the best choice is white vinegar since it has the perfect balance of sourness and acidity.
How can you ensure that your spicy pickles will maintain their crunch?
Choose the correct cucumbers to use if you want your pickles to have a truly crisp texture. Snacking kinds of cucumbers, such as Persian cucumbers, will produce a pickle that is overly mushy.
What is the best way to keep pickles with a spicy flavour?
For the purpose of storing pickles that are meant to be kept in the refrigerator, you may use any container made of glass, ceramic, or plastic, such as jars or bowls. The ideal option is to get something that has a lid that can be fastened securely. These fiery pickles can keep for up to four weeks in the refrigerator if properly covered.