Best 20 Spicy Pickles Recipes

EMERIL'S HOMEMADE SWEET AND SPICY PICKLES

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.

SPICY REFRIGERATOR DILL PICKLES

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.

SWEET-AND-SPICY BREAD-AND-BUTTER PICKLES

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.

MONDO'S HOT & SPICY PICKLES

Steps:

• Clean cucumbers in cold water.
• Place water, vinegar, sugar, salt in large pot.
• Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients.
• Bring to a boil to make a brine solution.
• Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 teaspoons Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used. If you desire hotter pickles, add optional 1 - 2 teaspoons crushed red pepper flakes to each jar.
• Then place pickles in jar and fill with brine solution.
• Wipe rims of jars with clean cloth, place lids and screw on bands fingertip-tight.
• Process for 8 minutes in water bath.
• Remove to cloth-protected counter and let rest undisturbed for 24 hours to cool.
• Pickles are ready to eat in about 2 weeks. Enjoy!

SPICY DILL PICKLES

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.

SPICY PICKLES

Steps:

• Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.

SUPER EASY AND SPICY FRIED PICKLES

Steps:

• Heat the oil in a large heavy skillet over medium heat.
• Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
• Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.

NOTHIN' SWEET ABOUT THESE SPICY REFRIGERATOR PICKLES

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.

EASY SPICY FRIED PICKLES WITH GARLIC MAYONNAISE

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.

SWEET AND SPICY PICKLES

Steps:

• This is super easy to make and will be a sure hit with family and friends.
• Even people that do not like dill pickles like these sweet and spicy pickles.
• Drain all juice off the gallon of dill pickles.
• Slice each pickle length wise and then cut into bite size pieces (about 1/2 inch thick).
• In the gallon jar layer 1/4 of the pickles pieces, 1/2 oz of the Tabasco Sauce and 1 cup of sugar.
• Repeat three more times using all ingredients.
• Let pickles set overnight.

HOMEMADE SPICY DILL PICKLES

Steps:

• Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.

SPICY GREEN TOMATO PICKLES

Steps:

• These directions assume that you have canning experiance and are familar with the general precautions of home canning. If you are not, please do some research before attempting any home canning.
• Quarter green tomatoes into a large bowl, for very small ones I just half them.
• Set up clean sterile Wide Mouth Quart Jars and lids.
• Bring to a boil, 2 parts white vinegar and 1 part water, enough to fill all the jars you are making.
• Place 2 cloves of garlic in each jar.
• Add 2-3 jalapeno peppers to each jar. Any hot pepper will do.
• Stuff jars with quartered green tomatoes.
• Add 1 teaspoon of salt to the top of each jar.
• Pour boiling Vinegar and Water into each jar.
• Wipe the rims of the jars and place prepared lids according to the jar manufactures instructions.
• I turn mine upside down to cool and vacuum lids. No water bath or they will get mushy!
• Allow 1 month for the tomatoes to reach full flavor. I can never wait, but they do get better they longer the sit.

SPICY ZUCCHINI REFRIGERATOR PICKLES

Steps:

• Wash and dry a pint-sized glass jar with airtight lid. I used a Weck jar.
• Cut the zucchini into 1/4-inch slices. Place in jar along with the cloves of garlic. You might have to do a little squeezing and pushing to get them all in there.
• Add the vinegar, sugar, red pepper flakes, peppercorns, mustard seeds, and salt to a small saucepan. Set it over medium heat and bring just to a boil.
• Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Place the lid on the jar and refrigerate for 24 hours.
• Open and serve.
• These keep 7-10 days in the fridge (that's as long as I've had them before they were all gone); but some sources say refrigerator pickles can last up to a month or more.

SPICY DILL PICKLES

Steps:

• Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve.
• Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.

HOT AND SPICY ZUCCHINI PICKLES

Steps:

• Trim ends from zucchini and cut into 4 x 1/2 x 1/2" sticks, or the length that will fit in jars allowing for 1" headspace, discarding any pieces that are just the interior seed portion.
• In a large non reactive bowl, layer zucchini, ice cubes and salt, using about 1/3 of each layer. Add cold water to cover by about 1". Place a plate on top to weigh down zucchini. Cover and let stand at a cool room temperature for 3 hours.
• Meanwhile prepare jars, lids and bands.
• In a colander, working in batches, drain zucchini well and set aside.
• In a saucepan, combine sugar, vinegar and 2 cups water. Bring to a boil over medium heat, stirring often until sugar is dissolved. Boil for 1 minute. Reduce heat to low and keep liquid hot.
• Working with one jar at a time, pack zucchini and 1/6 of the hot pepper strips into each prepared jar, leaving 1" headspace.
• Add 1 bay leaf and 1/2 tsp mustard seeds. Pour in hot pickling liquid, leaving a 1/2" headspace. Check for air bubbles and adjust headspace if needed by adding more pickling liquid.
• Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.

EASY SUGAR FREE SWEET AND SPICY PICKLES

Steps:

• 1. Put 1 Tablespoon of Pickling Spice, 1/4 Tsp. of Cinnamon and The Dill In The Bottom of A 1 Pint Mason Jar.
• 2. Then Add The Garlic Slices, The Onion Slices and Then Cucumber Sliced On Top Of The Spices.
• 3. Now Put the 4 Tablespoons of Water, The White Vinegar and The 12 Packets of Splenda Into A Small Pot and Heat to A Boiling Point and Remove from the Stove. Do Not Cool This Liquid, Pour It Directly Over the Top of The Cucumbers in the Jar Filling Almost to the Top, Leave About 1/2 to 3/4 Inch Space. Using A Towel to Hold The Jar (PLEASE BE CAREFUL - IT WILL BE HOT)Put The Inner and Outer Lid On The Jar and Screw Down Tighlty. Turn Jar Back and Forth 3 - 4 Times to Mix the Ingredients and Then Sit It Upside Down On It's Lid and Let Sit Until Jar Is Completely Cool to The Touch.
• 4. Then Refrigerate for 3 Days Before Opening to Cure. No Tasting Before They Are Done. They Will Be Good!
• 5. Note: The Longer They Stay In The Refrigerator, The Sweeter They Get.

SWEET & SPICY DILL PICKLES

Steps:

• 1. FILL pot for processing and keep at a low boil while preparing if your going to do the RAPID COOL and process the same day.. Pour pickle juice into a bowl and keep to the side. slice all the pickles into 1/2-3/4 inch chunks.
• 2. add 3/4 of the pickle juice to a large boiler and then add the rest of the ingredients and stir. Bring to boil, Turn off the heat and stir until all the sugar is dissolved.
• 3. Remove from heat and cool completely. If you want to Rapid Cool, pour into LARGE bowl surrounded by Ice Water in sink.
• 4. Add sliced pickles to Jars and Add 1 Ladle of liquid to each jar, and repeat process until the liquid is split evenly between all jars. That way if you need a little more Juice, you can add the left over pickle juice to fill Jars to ¼" from top of jar.
• 5. Wipe the tops of the jars clean after filling and place lids and hand tighten to begin the canning process. Process in Boiling Water Canner 15 minutes, then set to side to cool and seal. If jar doesn't seal, keep Jar in Fridge and enjoy when cooled

HOT AND SPICY ZUCCHINI PICKLES

Steps:

• In large bowl layer 1/3 zucchini, 1/3 ice, 1/3 salt. Repeat layering two more times. Weight down with heavy plate. Allow to sit at room temperature for 3 hours.
• Remove any of the remaining ice, and drain zucchini in colander.
• In large pot combine vinegar, water, sugar and crushed red pepper. Bring to a boil over medium heat. Boil for 1 minute. Reduce heat to low to keep warm.
• To each hot sterlized pint jars add one red chilie pepper, one green chilie pepper, one bay leaf, 1 teaspoon black peppercorns, and 1/2 teaspoon mustard seed. Pack zucchini into jars leaving 1/2 headspace.
• Pot hot vinegar mixture into jars, leaving 1/2" headspace. Remove any bubbles. Wipe rims and add lids.
• Process in water bath for 10 minute, start timing once water is boiling.

GRILLED TURKEY BURGERS WITH SWEET PICKLES & SPICY COLE SLAW

Steps:

• Prepare a hot fire in a charcoal or gas grill. (Or just before you're ready to cook the burgers, heat a grill pan or cast-iron skillet over medium-high heat until hot.).
• Combine the turkey, bread crumbs, mayonnaise, chives, Worcestershire sauce, hot sauce, scallions, basil, salt, and pepper in a large bowl and work the mixture with your hands just to mix. (Do not overmix or the burgers will be tough.)
• Form the meat mixture into four 1-inch-thick patties.
• Season both sides of the patties with salt and pepper and grill them for 5 to 6 minutes per side, or until they're just done.
• Remove the patties to a platter, cover them loosely with foil to keep warm, and set them aside to rest for about 5 minutes.
• To assemble the burgers, lay a few pickle slices and one tomato slice on the bottom of each bun and place the burgers on top.
• Serve with mustard mayonnaise & the Spicy Cole Slaw, on the side.
• SPICY COLE SLAW.
• Combine the cabbage, arugula, and basil in a large bowl, and refrigerate.
• Whisk mayonnaise, vinegar, mustard, sugar, and red pepper flakes together in a small bowl.
• Just before serving, pour the dressing over cabbage, season to taste with salt and pepper, and toss gently to coat.

SPICY REFRIGERATOR DILL PICKLES

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.