Refrigerator spicy pickles + spicy asparagus and carrots with pics

Discussion in 'Canning' started by ats32, Jun 11, 2013.

  1. ats32

    ats32 Smoking Fanatic

    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!



     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

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

    Kat
     
  3. ats32

    ats32 Smoking Fanatic

    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.
     
    Last edited: Jun 11, 2013

Share This Page