Are you ready to elevate your pickle game? Forget store-bought; this spicy pickle recipe is about to become your new favorite homemade condiment. It's surprisingly easy, incredibly flavorful, and perfect for adding a fiery kick to any meal. Whether you're a seasoned canner or a kitchen novice, this recipe offers a delicious and rewarding experience. Let’s dive into the world of spicy, crunchy perfection!
Ingredients:
- 2 pounds pickling cucumbers, washed and trimmed
- 1 large onion, thinly sliced
- 4-6 red chili peppers, finely sliced (adjust to your spice preference – use less for mild, more for extra heat!)
- 2 cups white vinegar
- 1 cup water
- 1/2 cup pickling salt
- 1/4 cup sugar
- 2 tablespoons yellow mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon black peppercorns
- 2 cloves garlic, minced
Equipment:
- Large pot for boiling
- Sterilized canning jars (pint size recommended)
- Canning lids and rings
- Jar lifter
- Large bowl
- Measuring cups and spoons
Instructions:
Step 1: Prepare the Cucumbers and Spices
Wash the cucumbers thoroughly and trim off the blossom ends. You can leave them whole, halve them lengthwise, or cut them into spears – your choice! Thinly slice the onion and chili peppers. Combine the mustard seeds, celery seeds, peppercorns, and minced garlic in a small bowl.
Step 2: Create the Brine
In a large saucepan, combine the vinegar, water, pickling salt, and sugar. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar are completely dissolved. This is your brine – the liquid that will preserve your pickles.
Step 3: Pack the Jars
Carefully pack the cucumbers, onion slices, and chili peppers into the sterilized jars, leaving about half an inch of headspace at the top. Evenly distribute the spice mixture among the jars.
Step 4: Pour the Brine and Process
Slowly pour the boiling brine over the vegetables in the jars, leaving that half-inch of headspace. Use a non-metallic utensil to remove any air bubbles. Wipe the jar rims clean, ensuring no residue remains. Place the lids and rings on the jars and tighten fingertip-tight.
Process the jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a reliable canning guide for precise instructions). Remove the jars and let them cool completely. You'll hear the satisfying "pop" of the lids sealing as they cool.
Tips for Perfect Spicy Pickles:
- Crisp Cucumbers: Soaking cucumbers in ice water for at least 30 minutes before packing them into jars helps maintain their crunch.
- Spice Level: Adjust the number of chili peppers according to your preferred heat intensity. Start with fewer and add more if you desire a spicier pickle.
- Proper Sterilization: Sterilizing jars and lids is crucial for safe canning. Follow proper canning procedures to avoid spoilage.
- Storage: Once completely cooled and sealed, store your spicy pickles in a cool, dark, and dry place.
Variations:
- Garlic Lovers: Add more garlic cloves or even include a few smashed garlic scapes for extra garlicky flavor.
- Herb Infusion: Add fresh dill sprigs or other herbs like oregano or thyme for a more complex flavor profile.
- Sweet Heat: Increase the sugar slightly for a sweeter, spicy pickle.
Nutritional Information (per serving, approximate):
Calories: 25, Fat: 0g, Sodium: 300mg, Carbohydrates: 6g, Sugar: 3g
Enjoy your delicious homemade spicy pickles! They're perfect alongside sandwiches, burgers, tacos, or as a fiery snack. The vibrant flavors and satisfying crunch will quickly make these a staple in your pantry.