Are you ready to experience a flavor explosion? Forget store-bought pickles; this old-fashioned hot pickle recipe will transform your taste buds! These aren't your average dill pickles; we're talking spicy, tangy, and incredibly addictive homemade pickles that are perfect as a snack, a side dish, or even a unique topping for your favorite burger. This recipe is surprisingly easy, making it a perfect addition to your homemade cooking repertoire, even for beginners looking for easy recipes and quick dinner ideas. Get ready to impress your friends and family with this delicious dish!
Ingredients:
- 1 pound pickling cucumbers, small to medium size
- 1 cup white vinegar
- 1 cup water
- 1/4 cup canning salt (not table salt)
- 2 tablespoons sugar
- 4-6 cloves garlic, smashed
- 1-2 red chili peppers, sliced (adjust to your spice preference)
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon black peppercorns
Instructions:
Step 1: Preparing the Cucumbers
Wash the cucumbers thoroughly and trim off the blossom ends. If using larger cucumbers, you can halve or quarter them for even brining.
Step 2: Creating the Brine
In a medium saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil over medium heat, stirring until the salt and sugar are completely dissolved. This is a crucial step for ensuring proper pickling.
Step 3: Packing the Jars
While the brine is heating, pack the cucumbers, garlic, chili peppers, mustard seeds, celery seeds, and peppercorns into clean, sterilized canning jars. Leave about half an inch of headspace at the top of each jar.
Step 4: Pouring the Brine
Carefully pour the hot brine over the cucumbers in the jars, leaving that half-inch headspace. Use a clean spoon or chopstick to remove any air bubbles. Wipe the jar rims clean with a damp cloth.
Step 5: Sealing and Processing (Optional)
For optimal shelf life, use new lids and rings, and process the jars in a boiling water bath for 10 minutes (adjust time depending on altitude; consult a canning guide for specifics). This step isn't strictly necessary if you plan to refrigerate the pickles and consume them within a few weeks.
Step 6: Cooling and Enjoying
Allow the jars to cool completely. You should hear a satisfying "pop" as the jars seal. If you didn't process the jars, store them in the refrigerator. Once cool, your homemade hot pickles are ready to enjoy!
Tips and Variations:
- Spice Level: Adjust the number of chili peppers to control the spiciness. For a milder pickle, use only one pepper, or omit it altogether. For extra heat, add more, or include a sliced jalapeño.
- Added Flavor: Experiment with other spices like dill seeds, coriander seeds, or turmeric for a unique flavor profile. A bay leaf adds a wonderful depth.
- Sweet and Sour: If you prefer a sweeter pickle, increase the sugar to your liking.
- Garlic Lover's Delight: Add more garlic for a stronger garlic flavor. Garlic powder can also be used as a substitute.
- Other Vegetables: Feel free to add other vegetables like carrots, onions, or cauliflower florets to your jars.
Nutritional Information (per serving, approximate):
Serving size will vary depending on the size of your pickles, but a single medium pickle will contain roughly:
- Calories: 15-20
- Sodium: 300-400mg
This old-fashioned hot pickle recipe is a perfect example of healthy meals made easy. It's a quick and delicious way to add a zesty kick to any meal. Enjoy your homemade, flavorful, and perfectly crunchy pickles! These best recipes are simple to make and will become a staple in your kitchen! Remember to always practice safe food handling techniques.