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Sep 18, 2007 12:43 PM

Spicy Pickle Recipes

I want to make some spicy pickles, and was wondering what your best recipe for this is? I have made dills before, but now I want something SPICY! Thank you in advance!

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  1. I make hot dilly beans. They are like a dill pickle but have a hot pepper added to each jar. I try to use really red ripe jalapenos and pierce them before adding to the jar. Any hot pepper will work.

    11 Replies
    1. re: Candy

      I know this is redundant, and I apologize in advance, but just to make sure I am with you - basically just take your favorite dill pickle recipe and add ripe jalapeno (pierced)? Just one? I have seen it done with the dried chilis (like the kind they crush for pizza, but whole). I wonder how the taste differs from the fresh one?

      1. re: WildSwede

        It is a gamble. Some peppers are hotter than others and there is no telling. If you want a really spicy (hot) pickle you might want to use 2-3 Thai bird chiles. But, yes it is pretty much the same recipe as making a garlicky dill pickle just with the hot chiles added. You could alternately add a tsp. or so of crushed red peppers to each jar.

        1. re: Candy

          I would love the recipe for dills! I have never made my own but love them- and I love spicy so I will add the pepper!

          1. re: gastronomy

            Tomorrow? I promise. Too late tonight

            1. re: Candy

              That would be great!!! Thank you so much! :)

              1. re: gastronomy

                2 lbs. very fresh green beans, tips cut off and any strings removed, trimmed to fit pint jars. 4 cloves garlic, 8 fresh dill heads or 2 tsp. dried dill seed, 4 tsp. kosher salt, 2 1/2 C. water, 2 1/2 C. white vinegar. Hot peppers to your taste either fresh or crushed.

                Sterilize 4 pint and their lids. While they are sterilizing heat water and vinegar to a gentle boil and then reduce to a simmer and add the salt. Stir to dissolve the salt.

                Remove the jars and while they are hot add a sliced clove of garlic to each jar, the chile peppers and pack the jars with the beans. Top each jar with a sprig of dill and carefully ladle the hot brine into each jar leaving a little head room. Wipe the rims of each jar with a clean damp towel and top with the jar lids and their bands. Don't tighten the bands too tightly. Place back in the boiling water and process for 15 mins.

                Remove carefully and place each jar on a dish towel to cool. Listen for the pinging of the lids as they seal. If you get a jar that does not seal, just put it in the fridge and give it a couple of weeks before eating them. Sealed jars can go into your pantry and will keep for several months. They make nice Christmas gifts.

                1. re: Candy

                  That's great, thanks Candy!! ;-) Will it work the same pickling cucumbers? Thanks again!!

                  1. re: Candy

                    Thank you so much! Im so excited to try this out!!

                    1. re: Candy

                      Hey Candy! Great recipe- I just made some jars using cucumbers and I was wondering how long I have to wait before I can break these bad boys open!

        2. It's a little late for the asparagus season, but I made these in the spring, and next year I'll be making a whole lot more of them--they're outrageously good!

          Pickled Chipotle Asparagus

          3 Replies
          1. re: MsMaryMc

            I think I saw asparagus at my farmer's market on Saturday. I think I will try these - they sound delish!! Thanks!

            1. re: WildSwede

              The only thing I'd change about this recipe is to cut back a little on the carrots. They're pretty in the jar, and tasty, but I like the asparagus better. And of course, as always, I added extra garlic. No vampires around me, no siree!

          2. instead of using a jalepeno use a green or red depends on how iu like ur heat green mild red HOT the flavor of the pepper and the heat intensity will permiate the pickle better just deop one or 2 again the heat thing to each jar

            1. I make a pickled jalapeno/carrot/onion mix that is great and easy. Nothing better than a spicy, crunchy, pickled carrot...

              1. This is unorthodox on the face of it, but it has its precedents in Asian cooking:

                Cucumber, in 1/2" - to - 3/4" slices - toss with plenty of salt and allow to sit in bowl for a half-hour or so.

                Dressing: White vinegar or rice vinegar, sugar (balance as for bread-and-butter pickles) - bring to a simmer so that sugar dissolves.

                Rinse cucumbers and drain well - toss with hot dressing and dried crushed red pepper (the same as used on pizza) to taste. (Pepper is optional but you asked for spicy). Leave on counter at room temp, covered, tossing now and then, at least an hour or two - from lunch or breakfast until dinner is better.

                1 Reply
                1. re: wayne keyser

                  My mouth is currently watering - thanks!!