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For years, pickles have added vibrance and flavor to the meals of billions of families across the world. Pickles have been loved and relished by all, and the methods of their preparation have been handed down from one generation to another through ages. Here are some recipes for mouth-watering pickles that will definitely add life to a regular meal.


HOT AND ZESTY DILL PICKLES

Utensils
12 quart pot
1L mason jars (clean well, use new lids)
1L measuring cup
measuring spoons

Ingredients
salt
garlic
dill
white distilled vinegar (6% acid)
hot banana peppers
2-4 inch pickling cucumbers

Pickle Brine:
For 1L of brine: Add 250 ml of vinegar to 1L measuring cup. Add 120 ml of salt. Fill to 1L with water. Mix until all the salt is dissolved.

Pickling Directions:
Add to 1L canning jar: 4 cloves of garlic--peeled and chopped, 2 Tbsp. fresh dill, 1/4 cup sliced and chopped hot banana peppers. Slice (cleaned) cucumbers cut into 1/4-inch rounds and packed tightly into the jar. Add brine mixture and fill to 1/4 inch from the rim of the jar. Close cap tightly. Place jars upright into the pot (do not stack jars) and fill the pot with tap water to cover the bottles. Bring water to a slow boil and continue boiling for 5 minutes. Remove pot from the burner and begin adding tap water slowly so that the pot is overflowing at a slow trickle. (If cold water is added too quickly, jars may crack!) Continue this until jars are cool enough to hold against your face. Your pickles will be ready to eat the next day. Best if served chilled. Store in a dark, cool place.


BASIL AND PICKLED PEPPER DRESSING

Ingredients
1/4 cup olive oil
1/4 cup chopped fresh basil
1 clove garlic
pressed 1 1/2 tbsp. Parmesan cheese
2 tablesppons finely chopped Peppers

Method
With wire wisk in medium-size bowl, blend together oil, basil, garlic, cheese, and pickled pepper.

Yield: 1/3 cup


MANGO PICKLE (in oil)

Ingredients
green mango pieces
salt
edible vegetable oil
mixed spices

Method
In a small pan, heat oil. Add all the spices and the mango pieces. Heat for about 8-10 minutes in medium heat. Stir the mixture occasionally and then cover it. Keep in this condition lowering the heat for 2-3 minutes. Stir it. Then remove from heat. Cool, cover, and refrigerate 2-3 days to blend flavors.


MIXED VEGETABLE PICKLE

Ingredients
green mango pieces
carrot
green tomato
green chilli
lime
ginger
sesame
oil
salt
tamarind
mixed spices
acetic acid
citric acid
asafoetida

Method
In a small skillet, heat oil. Add the vegetable pieces and saute over medium heat for 4 to 5 minutes. In a blender, combine sauteéd vegetables, salt, mixed spices, acetic acid, citric acid, asafoetida, and sesame. Pureé until smooth, about 1 minute on high, stopping to scrape down sides. Cover and refrigerate 2-3 days to blend flavors.


LIME PICKLE

Ingredients
lime pieces
salt
lime juice
mixed spices

Method
In a small jar, add all the ingredients. Properly cover and shake well to mix the spices well. Keep outside in bright sunlight for several days to blend flavors.


GINGER PICKLE

Ingredients
ginger
tamarind
jaggery
sesame oil
salt
mixed spices
citric acid

Method
In a small skillet, heat oil. Add ginger, tamarind, and jaggery, and saute over medium heat for 4 to 5 minutes. In a blender, combine sauteéd materials, salt, mixed spices, and citric acid. Pureé until smooth, about 1 minute on high, stopping to scrape down sides. Cover and refrigerate overnight to blend flavors.

Yield: 1 cup.


RED CHILI PICKLE

Ingredients
red chilis
sesame oil
salt
tamarind
mixed spices

Method
In a small skillet, heat oil. Add chili peppers, salt, mixed spices, and tamarind, and saute over medium heat for 10 minutes. Heat until smooth, about 1 minute on high. Cover and refrigerate overnight to blend flavors.


GREEN TAMARIND PICKLE

Ingredients
green tamarind
salt
sesame oil
green chilis
mixed spices

Method
In a small skillet, heat oil. Add tamarind, green chili, mixed spices, and salt, and saute over medium heat for 7 minutes. Heat until smooth, about 2 minutes on high. Cover and refrigerate for 1 day to blend flavors.


MANGO GINGER PICKLE (in oil)

Ingredients
mango ginger
salt
tamarind
jaggery
sesame oil
mixed spices
citric acid

Method
In a small pan, heat oil. Add all the ingredients except the spices, and saute over medium heat for 10 minutes. In a blender, combine sauteéd mixture and the spices. Pureé until smooth, about 5 minutes on high, stopping to scrape down sides. Cover and refrigerate for 2 days to blend flavors.


GREEN TAMARIND RED CHILI PICKLE (in oil)

Ingredients
green tamarind
red chilis
salt
sesame oil
tamarind
mixed spices

Method
In a small skillet, heat oil. Add all the ingredients and saute over medium heat for 4 to 5 minutes. Heat until smooth, about 1 minute on high, stopping to scrape down sides. Cover and refrigerate overnight to blend flavors.


SWEET MANGO CHUTNEY

Ingredients
sugar
mango slices
salt
acetic acid
extract of onion ginger and other spices
sulphur dioxide

Method
In a small skillet, heat oil. Add all the ingredients and sugar in excess and saute over medium heat for 4 to 5 minutes. Heat until smooth, about 3 minutes on high. Cover and refrigerate overnight to blend flavors.


ONION PICKLE (in oil)

Ingredients
onions
sesame oil
salt
tamarind
mixed spices
citric acid

Method
In a small skillet, heat oil. Add all the ingredients except the spices and saute over medium heat for 4 to 5 minutes. In a blender, combine sauteéd mass and spices and heat until smooth, about 3 minutes on high heat. Cover and refrigerate overnight to blend flavors.


GARLIC PICKLE (in oil)

Ingredients
garlic
sesame oil
salt
chili powder
mustard powder
synthetic vinegar
citric acid
other spices

Method
In a small skillet, heat oil. Add all the ingredients and saute over medium heat for 4 to 5 minutes. In a blender, combine sauteéd mass with spices and heat until smooth, about 5 minutes on high. Cover and refrigerate for 2-3 days to blend flavors.


PEPPERSAUCE

Ingredients
1 tablespoon olive oil
1/3 cup chopped onions
1 tablespoon minced fresh chili peppers
1 clove garlic, minced
3/4 cup chopped roasted sweet red peppers
1 teaspoon paprika
1/2 teaspoon red-hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon red wine vinegar
1 tablespoon chopped, seeded lemon sections

Method
In a small skillet, heat oil. Add onions, chili peppers, and garlic, and saute over medium heat for 4 to 5 minutes. In a blender, combine sauteéd vegetables, red peppers, paprika, hot pepper sace, Worcestershire sauce, mustard, vinegar, and lemons. Pureé until smooth, about 1 minute on high, stopping to scrape down sides. Cover and refrigerate overnight to blend flavors.

Yield: 1 cup.