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Refrigerator spicy pickles + spicy asparagus and carrots with pics

post #1 of 3
Thread Starter 

2 cups white vinegar

6 cups water

1/2 cup canning/pickling salt

1 dried chili pepper

1 tbs red pepper flakes

2 tbs chopped onion

1 jalapeno split halfway

6 cloves garlic, lightly smashed to release flavors

2 tbs pickling spice

2 small sprigs of fresh dill

25 pickling cucumbers

 

-Clean and quarter cucumbers

-Place sprig of dill bottom of your container (I use a large rubermade container as seen in pictures)

-Bring everything else to a LIGHT boil. Soon as you see an type of slight roll it's ready.

-Skim top of mixture for as much garlic and spices you can get, put what you can in bottom of container.

-Load all your quartered cucumbers into container

-Pour brine over the cucumbers and let sit out on counter without a top until room temp (approx 2 hours).

-Put your container lid on and refrigerate for a few days. They're best at about 3 days and they're usually gone by day 4.

 

For the asparagus and carrot mix there are only a few slight changes that I have found to work for me.

-Add one extra cup of white vinegar

-Take out the dill

-And blanch the carrots for 90 seconds, the asparagus for 60 seconds.

 

 

 

 

 

 

 

 

 

 

I didn't take pics of the normal asparagus I made but here is some of the "extra spicy" small container I made for myself. Same recipe with changes as stated above but added extra chili peppers, extra chili flakes, extra halve of a jalapeno, couple extra cloves of garlic and an extra tsp of pickling spice. Enjoy!

 

 

 

post #2 of 3

That is cool....thanks for sharing the recipe.  Nice pics too.

 

Kat

post #3 of 3
Thread Starter 

No problem. It makes delicious pickles and that asparagus/carrot combo is primo with a bloody mary.

 

Also forgot to add that you should always cut off the blossom end of the cucumber. Just about 1/16"-1/8" slice needed.


Edited by ATS32 - 6/11/13 at 8:15pm
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