Are you a canning enthusiast looking to add some heat to your pantry? Look no further! Canning is a great way to preserve the flavors and nutrients of fresh vegetables, and when you add a kick of spice, it’s a whole new level of delicious. In this article, we’ll dive into 18 spicy pickle recipes that will take your canning game to the next level.
From classic dill pickles with a spicy twist to sweet and spicy pickled jalapeños, and from bread and butter pickles with a zesty kick to pickled beets with cinnamon, there’s something for every taste bud. Whether you’re a seasoned pro or just starting out with canning, these recipes are sure to inspire your creativity and get you excited to get preserving.
Classic Dill Pickles
Savor the tangy flavor of homemade dill pickles with this simple recipe. Perfect for snacking, sandwiches, or as a side dish, these classic pickles are a delicious addition to any meal.
Ingredients:
– 4 cups (1L) thinly sliced cucumbers
– 1 cup (250ml) water
– 1/2 cup (125g) granulated sugar
– 1/4 cup (60g) salt
– 1/4 cup (60g) white vinegar
– 2 tbsp (30g) whole black peppercorns
– 2 tsp (10g) dried dill weed
Instructions:
1. In a large bowl, combine cucumbers and water.
2. Let the mixture sit for at least 2 hours or overnight to allow the cucumbers to release their excess moisture.
3. Drain the liquid and pack the cucumber slices into clean glass jars, leaving about 1/4 inch (6mm) of space at the top.
4. In a small saucepan, combine sugar, salt, vinegar, black peppercorns, and dill weed. Bring the mixture to a boil over medium heat.
5. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
6. Seal the jars and store them in the refrigerator.
Cooking Time: 10 minutes
Spicy Garlic Pickles
Add a tangy and spicy kick to your sandwiches or snacks with these easy-to-make Spicy Garlic Pickles! This recipe combines the sweetness of pickling liquid with the pungency of garlic and the heat of red pepper flakes.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 3 cloves garlic, minced
– 1 tsp salt
– 1/4 tsp red pepper flakes
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumber mixture and rinse with cold running water.
3. In a medium saucepan, combine vinegar, water, sugar, garlic, and red pepper flakes. Bring to a boil over medium heat.
4. Pack the cucumber slices into clean glass jars, leaving 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
5. Seal the jars and let them cool to room temperature before refrigerating.
Cooking Time: 10 minutes (plus cooling time)
Bread and Butter Pickles
This classic recipe yields a deliciously crunchy and flavorful condiment perfect for topping sandwiches, burgers, or serving as a side dish. With just a few simple ingredients and minimal cooking time, you’ll be enjoying your homemade pickles in no time!
Ingredients:
– 4 cups thinly sliced dill cucumbers
– 1 cup granulated sugar
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon pickling salt
– 1/4 teaspoon turmeric (optional, for color)
– 1/4 teaspoon black pepper
Instructions:
1. In a large pot, combine sliced cucumbers, sugar, vinegar, water, pickling salt, turmeric, and black pepper.
2. Bring mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to medium-low and simmer for 10-12 minutes or until cucumbers are tender and liquid has thickened slightly.
4. Remove from heat and let cool completely before refrigerating.
Cooking Time: 12-15 minutes
Yield: 2 cups pickles (enough for 4-6 servings)
Sweet and Spicy Pickled Jalapeños
Elevate your snacks and dishes with these tangy and addictive sweet and spicy pickled jalapeños! This simple recipe yields a delicious condiment that’s perfect for topping tacos, burgers, or using as a snack on its own.
Ingredients:
• 1 pint of fresh jalapeño peppers
• 1 cup (250ml) white vinegar
• 1/2 cup (125ml) water
• 1/4 cup (60g) granulated sugar
• 1 tablespoon salt
• 1/4 teaspoon red pepper flakes (optional, for extra heat)
Instructions:
1. Slice the jalapeños into thin rings.
2. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Pack the sliced jalapeños into a clean glass jar, leaving about 1 inch (2.5 cm) headspace.
5. Pour the hot pickling liquid over the jalapeños, making sure they’re fully covered.
6. Seal the jar and let it cool to room temperature.
7. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 10 minutes
Enjoy your sweet and spicy pickled jalapeños!
Pickled Red Onions
Elevate your salads, sandwiches, and tacos with these tangy and sweet pickled red onions! This easy recipe requires just a few ingredients and some patience to let the flavors meld together.
Ingredients:
– 1 large red onion, thinly sliced
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large bowl, combine sliced red onion and salt. Let it sit for 30 minutes to allow the onions to release their excess moisture.
2. Rinse the onions under cold running water to remove excess salt. Drain well.
3. In a medium saucepan, combine apple cider vinegar, water, sugar, and black pepper. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
4. Pack the pickled onion mixture into a clean glass jar or container. Pour the hot pickling liquid over the onions, leaving about 1/2 inch (1cm) headspace at the top.
5. Let it cool to room temperature, then refrigerate. Allow the flavors to meld together for at least 24 hours before serving.
Cooking Time: 30 minutes + chilling time
Pickled Green Beans
Add a tangy twist to your meals with this simple recipe for pickled green beans! These crunchy and flavorful bites are perfect as a side dish, snack, or topping for sandwiches and salads.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5mL) salt
– 1/2 tsp (2.5mL) whole black peppercorns
Instructions:
1. Bring the vinegar, water, sugar, and salt to a boil in a medium saucepan.
2. Reduce heat and simmer for 10 minutes.
3. Pack green beans into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the green beans, leaving about 1 inch (2.5cm) headspace.
5. Seal the jar and let it cool to room temperature.
6. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes
Pickled Carrots with Ginger
This refreshing pickling recipe adds a sweet and tangy twist to traditional carrots, perfectly seasoned with the warmth of ginger. Perfect as a side dish or used as a topping for your favorite meals.
Ingredients:
– 1 pound fresh carrots, peeled and sliced into thin rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 inches piece of fresh ginger, peeled and thinly sliced
– Salt to taste
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, and sliced ginger.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
3. Pack the carrot slices into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the carrots, making sure they are completely covered.
5. Seal the jar and let it cool to room temperature.
6. Store in the refrigerator and allow the carrots to pickle for at least 24 hours before serving.
Cooking Time: 10 minutes
Pickled Beets with Cinnamon
A twist on the classic pickling recipe, this version adds a warm and comforting flavor with the addition of cinnamon. These sweet and tangy beets are perfect as a side dish or used as an ingredient in salads and sandwiches.
Ingredients:
– 4 cups beet roots, peeled and thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 tsp salt
Instructions:
1. In a large bowl, combine beet slices and salt. Let it sit for 30 minutes to allow the beets to release their juices.
2. Drain the beets and rinse them with cold water.
3. In a large saucepan, combine vinegar, water, sugar, and cinnamon. Bring to a boil over medium-high heat.
4. Pack the beet slices into a clean glass jar or container, leaving about 1 inch (2.5 cm) at the top. Pour the hot pickling liquid over the beets.
5. Seal the jar and let it cool to room temperature. Refrigerate for at least 24 hours before serving.
Cooking Time: 30 minutes + refrigeration time
Pickled Okra with Garlic
This recipe combines the natural sweetness of okra with the pungency of garlic, creating a deliciously tangy condiment perfect for snacking or as a side dish.
Ingredients:
– 1 pound fresh okra pods
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 cloves garlic, minced
– 1 tablespoon sugar
– Salt and pepper to taste
Instructions:
1. Rinse the okra pods and remove any stems or debris.
2. In a large bowl, combine the okra, vinegar, water, garlic, sugar, salt, and pepper.
3. Let it sit at room temperature for at least 24 hours to allow the flavors to meld.
4. After 24 hours, transfer the pickled okra to an airtight container and refrigerate.
5. Allow the pickles to chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 24 hours (plus chilling time)
Pickled Cauliflower with Turmeric
This recipe adds a pop of color and flavor to your meals with the vibrant yellow hue and warm, earthy taste of turmeric. Perfect as a side dish or topping for salads, sandwiches, and wraps.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) water
– 2 tablespoons honey
– 1 teaspoon ground turmeric
– 1/4 teaspoon red pepper flakes (optional)
– Salt and black pepper to taste
Instructions:
1. In a large bowl, whisk together apple cider vinegar, water, honey, turmeric, and red pepper flakes (if using).
2. Add the cauliflower florets to the marinade and toss to coat.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
4. After the pickling time, give the cauliflower a good stir and season with salt and black pepper to taste.
Cooking Time: None (pickling)
Pickled Radishes with Chili
Add some heat to your snacks or meals with these pickled radishes infused with chili peppers. This simple recipe requires minimal ingredients and effort, but packs a big flavor punch.
Ingredients:
– 1 cup thinly sliced radishes
– 1/2 cup white vinegar
– 1/4 cup water
– 1/4 cup granulated sugar
– 1-2 chili peppers (such as jalapeño or serrano), sliced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine radishes and salt. Let it sit for 10 minutes to allow the radishes to release their excess moisture.
2. In a medium saucepan, combine vinegar, water, sugar, chili peppers, and black pepper. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
3. Pack the pickled radish slices into a clean glass jar or container. Pour the hot pickling liquid over the radishes, making sure they are completely covered.
4. Let the pickles cool to room temperature before refrigerating them. Store in the refrigerator for up to 6 weeks.
Cooking Time: 15 minutes (plus chilling time)
Pickled Cucumber Relish
This refreshing relish is perfect for topping hot dogs, burgers, or using as a condiment for grilled meats and cheeses. With its crunchy texture and zesty flavor, it’s sure to become a summer favorite!
Ingredients:
– 4-6 Kirby cucumbers, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon mustard seeds
– Fresh dill weed or chopped fresh parsley for garnish
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 5 minutes.
3. Pack the cucumber slices into a clean glass jar or container. Pour the hot pickling liquid over the cucumbers, leaving about 1/4 inch (6mm) headspace.
4. Seal the jar and let it cool to room temperature. Store in refrigerator.
5. Allow the relish to chill for at least 24 hours before serving. Garnish with fresh dill weed or parsley.
Cooking Time: 10 minutes
Pickled Brussels Sprouts
Add a burst of flavor to your meals with this simple recipe for pickled Brussels sprouts. Sweet and tangy, these crunchy little greens are perfect as a side dish or added to sandwiches and salads.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1 tablespoon salt
– 1/2 teaspoon whole black peppercorns
Instructions:
1. In a large saucepan, combine the Brussels sprouts, vinegar, water, sugar, salt, and pepper.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the sprouts are tender.
3. Remove from heat and let cool to room temperature.
4. Transfer the pickled Brussels sprouts to an airtight container and refrigerate for at least 24 hours before serving.
Cooking Time: 20-25 minutes
Pickled Garlic Cloves
Add a burst of flavor to your dishes with these tangy and aromatic pickled garlic cloves. Perfect for topping sandwiches, salads, or using as a condiment.
Ingredients:
– 1 head of garlic, separated into individual cloves
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) granulated sugar
– 1 tsp (5 ml) salt
– 1/4 tsp (1.25 ml) black pepper
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, salt, and pepper.
2. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
3. Pack the garlic cloves into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the garlic, making sure they are completely covered.
5. Seal the jar and let it cool to room temperature.
6. Store the pickled garlic in the refrigerator for at least 2 weeks before using.
Cooking Time: None (refrigeration time: at least 2 weeks)
Pickled Watermelon Rind
Pickled Watermelon Rind: A Sweet and Tangy Treat
Transform the often-discarded watermelon rind into a deliciously tangy condiment perfect for snacking, topping salads or sandwiches. This pickling recipe is easy to make and adds a unique twist to traditional watermelon flavor.
Ingredients:
- 1 large watermelon rind, cut into 1-inch pieces
- 1 cup (250ml) white vinegar
- 1/2 cup (125ml) sugar
- 1/4 cup (60ml) water
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
- Mix vinegar, sugar, water, salt, black pepper, and red pepper flakes in a saucepan. Bring to a boil over medium-high heat.
- Pack the rind pieces into a clean glass jar or container. Pour the hot pickling liquid over the rind, making sure it’s completely covered.
- Let it cool to room temperature, then refrigerate for at least 2 hours before serving. Store in the refrigerator for up to 6 months.
Cooking Time:
- Pickling liquid: 5-7 minutes
- Chilling time: at least 2 hours
Pickled Peppers with Oregano
Add a burst of flavor to your meals with these tangy pickled peppers, infused with the earthy aroma of oregano. This simple recipe is perfect for topping sandwiches, salads, or using as a side dish.
Ingredients:
– 1 lb bell peppers (any color), sliced into 1/4-inch thick rings
– 1 cup vinegar (white wine or apple cider)
– 1/2 cup water
– 2 tbsp sugar
– 1 tsp salt
– 1 tsp dried oregano
– 1/4 tsp red pepper flakes (optional, for some heat)
Instructions:
1. In a large bowl, combine sliced peppers and salt. Let it sit for 30 minutes to allow the peppers to release their excess moisture.
2. Drain the peppers and rinse them with cold water. Pat dry with paper towels.
3. In a medium saucepan, combine vinegar, water, sugar, oregano, and red pepper flakes (if using). Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
4. Pack the peppers into a clean glass jar or container, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the peppers, making sure they are completely covered.
5. Seal the jar and let it cool to room temperature. Refrigerate for at least 24 hours before serving.
Cooking Time: None (ready after 24 hours)
Pickled Zucchini with Dill
This classic pickling recipe brings out the natural sweetness of zucchini, perfectly balanced by the tanginess of vinegar and the freshness of dill. A great addition to any meal or as a snack on its own!
Ingredients:
– 4-6 medium-sized zucchinis
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tbsp (30g) chopped fresh dill
– 1 tsp (5g) pickling salt
– 1/4 tsp (1.25g) black pepper
Instructions:
1. Slice the zucchinis into thin rounds.
2. In a large bowl, combine vinegar, water, sugar, dill, pickling salt, and black pepper. Stir until sugar is dissolved.
3. Add the sliced zucchini to the pickling liquid and let it sit at room temperature for 24 hours.
4. After 24 hours, refrigerate the pickles for at least 2 hours before serving.
Cooking Time: 24 hours (plus 2 hours chilling time)
Pickled Cherry Tomatoes with Basil
These bite-sized pickles are perfect as a snack or added to sandwiches, salads, and pasta dishes. The combination of tangy tomatoes, fragrant basil, and a hint of sugar creates a delightful flavor profile.
Ingredients:
– 1 pint cherry tomatoes, halved
– 1/4 cup white vinegar
– 1/4 cup water
– 2 tablespoons granulated sugar
– 1 tablespoon chopped fresh basil
– Salt, to taste
Instructions:
1. In a medium saucepan, combine vinegar, water, and sugar. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 5 minutes.
3. Pack the tomato halves into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the tomatoes, leaving about 1/4 inch at the top.
5. Add basil leaves on top of the tomatoes.
6. Seal the jar and let it cool to room temperature.
7. Store in the refrigerator for up to 2 weeks.
Cooking Time: 10 minutes (plus chilling time)
Summary
Get ready to spice up your canning game with these 18 mouth-watering pickle recipes! From classic dill pickles to sweet and spicy pickled jalapeños, there’s something for every taste bud. Try making bread and butter pickles for a tangy twist or pickled red onions for a flavorful topping. You’ll also find unique recipes like pickled green beans, pickled carrots with ginger, and even pickled watermelon rind. Whether you’re a seasoned canner or just starting out, these recipes are sure to inspire your next pickle-making adventure.
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