Hot Sweet Dill Pickles Recipes

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EMERIL'S HOMEMADE SWEET AND SPICY PICKLES

NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.

Provided by Food Network

Categories     side-dish

Time P14DT2h55m

Yield 4 pints

Number Of Ingredients 13



Emeril's Homemade Sweet and Spicy Pickles image

Steps:

  • Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
  • Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
  • Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
  • Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.

3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
2 cups sliced onions
1/2 cup pickling salt
6 cups water
3 cups white vinegar
1 1/2 cups apple cider vinegar
3 1/2 cups sugar
2 tablespoons yellow mustard seeds
1/2 teaspoon turmeric
4 whole cloves
10 tablespoons roughly chopped garlic
24 dried cayenne peppers
2 teaspoons 100 percent Natural Pickle Crisp, optional

SWEET DILL PICKLES

These pickles soaked in a sugar mixture taste just like candy! They take some time to make, but are a sweet treat.

Provided by SUSANNAH

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 14h35m

Yield 64

Number Of Ingredients 5



Sweet Dill Pickles image

Steps:

  • Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
  • In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
  • Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.

Nutrition Facts : Calories 53.6 calories, Carbohydrate 13.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 359 mg, Sugar 12.8 g

2 (32 ounce) jars dill pickles
4 cups white sugar, divided
½ cup distilled white vinegar
½ cup water
1 tablespoon pickling spice

HOT, SWEET, DILL PICKLES

This is so easy to do and it is great to have to put on a relish tray on a holiday or at a party. You do have to plan ahead a little though.

Provided by Karla Harkins

Categories     Other Appetizers

Time 5m

Number Of Ingredients 3



Hot, Sweet, Dill Pickles image

Steps:

  • 1. Drain the pickles, leaving the pickles in the original jar and saving the lid to reseal the jar with. Pour bottle of Tabasco sauce into jar with pickles. Dump the whole 5 lb. bag of white sugar over the Tabasco and pickles. Reseal the jar.
  • 2. This takes several days to complete. Keep turning the jar upside down, sideways, just keep moving the jar every time you go past it. I store it on the counter top during this phase. Eventually the sugar will dissolve and it will seep into the pickles along with the Tabasco sauce.
  • 3. Once the sugar has dissolved completely you can use the pickles. We cut them in chunks. Good to eat along with other cut vegetables, olives, cheese chunks, you get the idea. Enjoy!

1 gal jar of the whole large dill pickles
1 large bottle of tabasco sauce
5 lb white sugar

SWEET & HOT DILL PICKLES

Tastes like homemade and worth the wait!

Provided by Janet Taylor @jharptay

Categories     Other Side Dishes

Number Of Ingredients 3



Sweet & Hot Dill Pickles image

Steps:

  • Drain the pickles, discarding the juice. Slice the pickles into 1 to 2 inch chunks and return to pickle jar.
  • Add the sugar and hot sauce to the pickles.
  • Seal the jar and shake until sugar dissolves. Let stand at room temperature for 13 days, shaking the jar 1 to 2 times per day. On day 14 put the jar in refrigerator until ready to serve.

46 oz jar(s) whole kosher dill pickles
2 cup(s) sugar
1 tablespoon(s) tabasco sauce (or hot sauce of your choice)

SWEET HOT PICKLES

This recipe is the result of playing around with several different recipes after trying and falling in love with a commercial brand of sweet hot pickles. If you don't want hot pickles, just omit the pepper and you will have something close to a real crispy bread and butter pickle. After opening a jar, remove the pepper as the pickles will keep getting hotter. You could experiment with a different kind of pepper however we tried jalapeno and the taste was not the same and was a little weird, to us anyway!

Provided by Lunchmeat

Categories     Spicy

Time P2DT2h

Yield 6-8 pints, 6-8 serving(s)

Number Of Ingredients 9



Sweet Hot Pickles image

Steps:

  • Place sliced cucumbers in 1 gallon cold water and mix in 1 3/4 cups pickling lime. Refrigerate overnight. Next day, rinse 3-4 times until water is clear. Soak 3-4 hours in ice water then drain.
  • Using 3-4 layers of cheesecloth, make a spice bag with the pickling spice and celery seed, tie bag well.
  • Bring the vinegar, sugar, turmeric, spice bag and salt to a boil. Add cucumber slices and boil 30-40 minutes until cucumbers are mostly clear. Remove spice bag.
  • Pack cucumbers and syrup into hot, sterilized jars. If using peppers, add 1 pepper to each jar. Adjust lids and bands. Put into enough boiling water to cover jars and boil for 15 minutes. Make sure jars seal.

Nutrition Facts : Calories 1208.6, Fat 0.9, SaturatedFat 0.2, Sodium 2940.2, Carbohydrate 293.8, Fiber 3.5, Sugar 279.1, Protein 4.4

7 lbs washed and sliced cucumbers
1 3/4 cups pickling lime
3 tablespoons pickling spices
1 teaspoon celery seed
9 cups white vinegar
8 cups sugar
2 teaspoons turmeric
2 1/2 tablespoons salt
6 -8 habanero peppers

TEXAS CHRISTMAS PICKLES

These spicy/sweet pickles are a Texas tradition. My mother and I have made these delectable pickles for Christmas every year since I was young. We separate each batch into smaller jars and give them as gifts to friends and family. I would hate to think what would happen if we skipped a year!!

Provided by KIKI810

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P7DT30m

Yield 60

Number Of Ingredients 4



Texas Christmas Pickles image

Steps:

  • Drain the brine from the pickles and discard. Slice pickles lengthwise, and return them to the jar. Pour in the hot pepper sauce, and add the garlic. Pour in about 1/3 of the sugar. Close the lid tightly. Gently tip the jar back and forth several times to allow everything to mix well. Leave out on the counter at room temperature for about 1 week.
  • During the week, add more sugar as the sugar in the jar dissolves. Gently tip the jar back and forth to mix. Continue the process throughout the week, until you have used up all of the sugar. When all of the sugar has been absorbed, pickles will be dark green and crispy. Transfer pickles to smaller sterile jars, and divide syrup between jars. Seal with lids and rings. Store in the refrigerator, and consume within one month.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 47 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 500.7 mg, Sugar 45.8 g

1 gallon dill pickles
1 (5 ounce) bottle hot pepper sauce (e.g. Tabasco™)
5 cloves garlic, chopped
1 (5 pound) bag of white sugar

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