Quick and spicy chilled pickles

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Are you ready for instant pickle gratification? My quick and spicy fridge pickles are ready in under an hour ~ and since they don't process in a hot water bath, they're crisp!

In this blog, I have worked through most of the basic techniques and processes related to food preparation and cooking: I have turned flour and water into bread With the help of yeast, I have taken advantage of enzymes to make cheese and bacteria to make yoghurt, I have Preserved, whipped, sparkling, smoothie, infused, extracted, fermented, dehydrated, foraged, emulsifiedand jelliedBut, up to these quick and spicy fridge pickles, I had never actually pickled anything.

Refrigerator pickles do not require sterilization, making them a good first pickling project. All you really need to do is heat the vinegar, salt, and sugar until the solids are dissolved, then add the spices, pour the mixture over the cucumbers, seal, and refrigerate. You can eat them as soon as they are cold!

I made a particularly spicy pickle mix, with whole spices and hot peppers. Since these are quick pickles, I reinforced the aromas to compensate for the short marinating time. Toasting whole spices first deepens their flavor. I will not strain them, because I want them to continue flavoring the pickles as they sit in the jar.

You want to find small cucumbers without wax. sometimes called pickles, or Kirby cucumbers. They are generally smaller, have thinner skin and fewer seeds. If you want to use pre-prepared pickling spices, use approximately 3 tablespoons instead of the whole spices.

Now that you've mastered the basic pickle, it's time to move on to my only Gin and Tonic Refrigerator Pickles. And then of course you want to try your luck to make your own Old-fashioned seasoning. After that, you will be the owner of the summer barbecue season, I guarantee it.

Use wide-mouth jars to facilitate the entry and exit of pickles. Kerr Wide Mouth Beer Mugs for this Proyect. These jars come in handy even after your last pickle is gone. I use them to make and store salad dressings, (see my Authentic Caesar dressing in 30 seconds recipe) and even whipped cream (look at my Mason Jar Cherry Crumbles with mason jar whipped cream)

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Notes ~

  • These quick and spicy fridge pickles make a great gift for the host to take to a picnic or barbecue, but be sure to save some for yourself!
  • Now that you've prepared your pickles, here are some fun recipes to use, that is, if you don't gobble them all up first … first, you need to do my Gherkin and Brat Soup, is an amazing recipe. And I predict that you will become famous for this Pickled Dill Potato Salad, people are going to bother you about the recipe! After that, I could recommend these Fried Ranch Pickles…Just say'.

Quick and spicy chilled pickles

Are you ready for instant pickle gratification? My quick and spicy chilled pickles are ready in under an hour ~ and since they don't process in a hot water bath, they stay crispy!

Seasoning, pickles

American kitchen

  • about 8 small pickled gherkins
  • 2 fresh serrano peppers, thinly sliced, seeds and everything.
  • sprigs of fresh tarragon
  • 2 fresh bay leaves if you can find them
  • 2 cups white or white wine vinegar
  • 1/3 cup sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon of rainbow peppercorns
  • 1 teaspoon of allspice berries
  • 1 teaspoon whole coriander
  • 2 anise stars
  • 1 cinnamon stick, halved
  • 6 cardamom pods
  • Cut off the end of the stem of your cucumbers so that they fit inside the jars, with their tips ending just below the edge. Cut them lengthwise into quarters. Place the cucumber spears firmly in the jars, with a couple of sprigs of tarragon, bay leaves, and slices of bell pepper wedged between the spaces.

  • Place the spices in a dry skillet and toast over medium heat for a few minutes, stirring the skillet frequently. Set aside.

  • In a saucepan, heat the vinegar, sugar, and salt, stirring to dissolve the salt and sugar. Heat over low heat, then turn off the heat and add the spices. Let cool.

  • Pour the liquid into the jars, filling to cover the cucumber spears. Make sure the spices also go into the jars.

  • Cover the jars and refrigerate. You can eat them right away, but they will be tastier the next day. They will keep a couple of weeks in the refrigerator.

Thanks for fixing these quick and spicy refrigerator pickles!

* This post was updated from the original that aired in 2013.

PicklesSpicyFast refrigerated

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