Hello, my fellow gastronomes! Today, we’re going to look at a dish that will definitely pique your interest and give your meals a zesty edge. A delicious delicacy, Spicy Pickled Cucumbers provide a fiery taste and crisp texture to any cuisine. This recipe will have you hooked from the first bite, whether you’re a pickle connoisseur or a novice in the world of pickled. So let’s get our hands dirty and start pickling!
INGREDIENTS
- 4-5 medium-sized Fresh Cucumbers
- 2-3 sliced Jalapeño Peppers (adjust to your heat preference).
- 3-4 Garlic Cloves
- Fresh Dill
- 1 cup Vinegar (white or apple cider vinegar works well).
- 1 cup Water
- 1/4 cup Sugar
- 2 tablespoons Salt
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Crushed Red Pepper Flakes (adjust for your desired level of spiciness).
- Canning Jars: Sterilized, with lids.
INSTRUCTIONS
Prepare the Cucumbers:
-
Slice the cucumbers thinly so that they will fit into your canning jars during preparation. Before slicing the jalapeo peppers, remove the seeds if you prefer a less intense heat.
Create the Brine:
-
Making the brine Combine the mustard seeds, vinegar, water, sugar, salt, and red pepper flakes in a saucepan. Stirring constantly, bring this mixture to a mild boil until the sugar and salt have fully dissolved.
Pack the Jars:
-
Fill the bottom of each sterilized canning jar with a layer of cucumber slices. On top, sprinkle some minced garlic, chopped dill, and jalapeo pepper slices. Continue layering in this manner until the jar is completely full, leaving approximately an inch of space at the top.
Pour in the Brine:
-
Carefully pour the hot brine into each jar, making sure that it completely covers the cucumbers. Also, leave some room at the top.
Seal and Store:
-
Make sure the lids are securely fastened before sealing the jars. Before putting the jars in the refrigerator, let them cool to room temperature.
Let them Pickle:
-
In about 24 hours, these hot pickled cucumbers will be ready to eat. The flavours will merge together further as they sit for a while.
Spicy Pickled Cucumbers
Equipment
- Slicing Knife
- Cutting board
- Saucepan
- Canning Jars
- A Bit of Patience
Ingredients
- 4-5 medium-sized Fresh Cucumbers
- 2-3 sliced Jalapeño Peppers (adjust to your heat preference).
- 3-4 Garlic Cloves
- Fresh Dill
- 1 cup Vinegar (white or apple cider vinegar works well).
- 1 cup Water
- 1/4 cup Sugar
- 2 tablespoons Salt
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Crushed Red Pepper Flakes (adjust for your desired level of spiciness).
- Canning Jars: Sterilized, with lids.
Instructions
Prepare the Cucumbers:
- Slice the cucumbers thinly so that they will fit into your canning jars during preparation. Before slicing the jalapeo peppers, remove the seeds if you prefer a less intense heat.
Create the Brine:
- Making the brine Combine the mustard seeds, vinegar, water, sugar, salt, and red pepper flakes in a saucepan. Stirring constantly, bring this mixture to a mild boil until the sugar and salt have fully dissolved.
Pack the Jars:
- Fill the bottom of each sterilized canning jar with a layer of cucumber slices. On top, sprinkle some minced garlic, chopped dill, and jalapeo pepper slices. Continue layering in this manner until the jar is completely full, leaving approximately an inch of space at the top.
Pour in the Brine:
- Carefully pour the hot brine into each jar, making sure that it completely covers the cucumbers. Also, leave some room at the top.
Seal and Store:
- Make sure the lids are securely fastened before sealing the jars. Before putting the jars in the refrigerator, let them cool to room temperature.
Let them Pickle:
- In about 24 hours, these hot pickled cucumbers will be ready to eat. The flavours will merge together further as they sit for a while.
Video
Frequently Asked Questions:
1. What are Pickled Cucumbers?
Cucumbers that have been preserved in a mixture of vinegar, water, salt, and frequently spices are known as pickled cucumbers. They acquire a tangy, occasionally peppery flavor because to this process.
2. How to Make Pickled Cucumbers at Home?
It’s simple to make pickled cucumbers at home. Cucumbers, vinegar, water, salt, and spices are required. For great homemade pickles, slice the cucumbers, make a brine, and let them soak for a day or more.
3. Are Pickled Cucumbers Healthy?
Cucumbers that have been pickled might be a nutritious snack. They include certain vitamins and minerals and have few calories and no fat. Watch cautious for commercial kinds’ excessive salt content.
4. What’s the Difference Between Dill Pickles and Pickled Cucumbers?
Dill pickles are a variety of pickled cucumbers, to be precise. The primary distinction between the two is that whereas pickled cucumbers can have a variety of flavors, dill pickles are seasoned with garlic and dill weed.
5. How Long Do Homemade Pickled Cucumbers Last?
When kept in the refrigerator, homemade pickled cucumbers can last for a few weeks to months. Longer shelf lives require proper hygiene and sealing.
6. Can I Customize the Spiciness of Pickled Cucumbers?
Answer: You certainly can! By adjusting the amount of chili peppers or red pepper flakes in your pickling recipe, you may change how hot it is.
7. Are Pickled Cucumbers Gluten-Free?
In most cases, pickled cucumbers are gluten-free. Checking the contents of store-bought pickles for any potential gluten-containing additions is always a good idea, though.
8. What Are Some Creative Ways to Use Pickled Cucumbers?
In sandwiches, salads, as a topping on hamburgers, in sushi rolls, or as a salty side dish, pickled cucumbers can be utilized. They provide a variety of foods a zesty boost!
9. Can I Pickle Other Vegetables Besides Cucumbers?
Without a doubt! Similar pickling methods can be used to pickle a variety of crops, including carrots, radishes, beets, and even green beans.
Nutrition Fact –
Calories: Approximately 5-10 calories per serving
Carbohydrates: Approximately 1-2 grams per serving
Sugars: Approximately 1 gram per serving
Fiber: Approximately 0-0.5 grams per serving
Protein: Less than 1 gram per serving
Fat: Less than 1 gram per serving
Sodium: Approximately 200-300 milligrams per serving (mainly from salt in the brine)
Vitamin C: Small amounts from the cucumbers and peppers
Calcium: Negligible
Iron: Negligible
