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Spicy hot pickles and/or carrots

post #1 of 11
Thread Starter 
Hello everyone.
I need some help in making some spicy/hot sweet pickles. Want them to be kinda like Famous Dave's spicy pickles. Oh and in small batches, around 4 quart jars.
I tried the whole dill pickle that I sliced, 4 pounds of sugar and bottle of tobassco in a gallon jar. Flavor was good but they looked like crap. All shrunk and kinda rubbery, no 'snap' or 'crunch' to them.
2nd I'm looking for the easiest way to make hot carrots, the kind that are served in Southern Cal Mexican eatery.
Thanks
post #2 of 11

This is the simple recipe that we use for spicy carrots:

 

10 jalapenos sliced into 1/8-inch or slightly smaller rings

  • 2 cups peeled and sliced (1/4-inch thick) carrots
  • 1 1/2 cups white vinegar
  • 1/4 cup sugar
  • 1/2 red onion, sliced 1/4-inch thick
 

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Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour.

Remove from heat, let cool and store in airtight container.

 

Can't help you with the pickles. We don't have "Daves".

post #3 of 11
4lbs of sugar for a gallon of pickles?
post #4 of 11

Not sure of the pickle brand or exactly what you are shooting for and if that is a fat finger on the sugar.  But when making pickles and you want them firm and crunchy then add some Alum. you can find it at most stores that have canning sections. Inst.should be on the container. Let us know. Thx. 

post #5 of 11

Here's he recipe I use to make a gallon of spicy pickles in the fridge.

 

9 cups water

1/2 cup cider vinegar

1/2 cup canning salt.

2 or 3 nuggets of allspice

 

Bring water, vinegar and salt to a boil to dissolve the salt. Set aside

 

Add 4 or 5 heaping table spoons minced garlic (store bought) to the bottom of a gallon jar, chunk your cukes and peppers in layers into the jar.

 

When the jar is full of cukes and peppers fill the jar with your pickling brine, put a piece of press and seal over the mouth of the jar and lid it.

 

Shake the contents up good and put in the fridge, shake every day for a week and VIOLA you've got pickles and they've got a crunch to them.

 

I've also used red pepper flakes instead of peppers for heat.

 

Then when the pickles are gone boil you some eggs and add to the brine, usually takes about two weeks for them to cure but boy howdy are they good!

 

Mike

post #6 of 11
Quote:
Originally Posted by atomicsmoke View Post

4lbs of sugar for a gallon of pickles?

 

X2

post #7 of 11

Pickling juice

2 Cups white vinegar

2 Cups white port wine,

1 Cup sugar,

2 TBS pickling spice

 

Good for pickled eggs and vegetables. I usually do onion and carrots and sometime with Jalapeños. Good served with homemade mustard to go with brats!

post #8 of 11
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

This is the simple recipe that we use for spicy carrots:

10 jalapenos sliced into 1/8-inch or slightly smaller rings
  • 2 cups peeled and sliced (1/4-inch thick) carrots
  • 1 1/2 cups white vinegar
  • 1/4 cup sugar
  • 1/2 red onion, sliced 1/4-inch thick

 




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Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour.
Remove from heat, let cool and store in airtight container.

Can't help you with the pickles. We don't have "Daves".

post #9 of 11
Thread Starter 
Quote:
Originally Posted by dls1 View Post

X2

That is what the recipe said. I thought it was a lot but it was from one of those popular food websites.
post #10 of 11
Thread Starter 
Sounds easy enough for me.
Thanks!!
Quote:
Originally Posted by Stump Jumper View Post

Here's he recipe I use to make a gallon of spicy pickles in the fridge.

9 cups water
1/2 cup cider vinegar
1/2 cup canning salt.
2 or 3 nuggets of allspice

Bring water, vinegar and salt to a boil to dissolve the salt. Set aside

Add 4 or 5 heaping table spoons minced garlic (store bought) to the bottom of a gallon jar, chunk your cukes and peppers in layers into the jar.

When the jar is full of cukes and peppers fill the jar with your pickling brine, put a piece of press and seal over the mouth of the jar and lid it.

Shake the contents up good and put in the fridge, shake every day for a week and VIOLA you've got pickles and they've got a crunch to them.

I've also used red pepper flakes instead of peppers for heat.

Then when the pickles are gone boil you some eggs and add to the brine, usually takes about two weeks for them to cure but boy howdy are they good!

Mike
post #11 of 11
Here's the last batch of pickles I made. You could add peppers or sriracha I suppose to spice it up.
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