Van Holten's Hot Pickle Hot and Spicy Jumbo 290 g (Pack of 4)

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I’m the creator of Simply Delicious and have been cooking for over 20 years and have been working as a recipe developer, food stylist and photographer for the last 13 years. I hope to inspire you to create easy, delicious dishes using every day ingredients. Thank you so much, this was such a sweet comment to read this morning! I’m so glad you enjoyed this article, it’s a fun recipe to make. Thank you for your support and your fantastic rating! I hope you enjoy, let me know how it goes!

You'll need a red onion, a cup of distilled white vinegar, salt, sugar, garlic cloves and some red pepper flakes (if you choose to make it spicy!) Notes and Variations Question when I finish eating them is the brine reusable? Could you just ad more cucumbers or should I make a new batch?If you like VERY spicy food, you may want more than 1 tablespoon of red pepper flakes. However, I’d suggest for the first time starting on the lower side and work your way up.

Hi! I modified due to what I had available went a little heavier on the ingredients and used white wine vinegar as well as regular white vinegar, I also used jalapeños for added spice and they came out fantastic! Absolutely love them! Hi! I am very partial to okra, too! It has become as hard as finding hen’s teeth to find good okra here in Raleigh, NC, crazy. On the off chance I do find some may I ask what kind of oak leaves you might use if necessary? Some species are toxic and we have so many kinds of oak trees here in North Carolina. (Not as many as we used to in Raleigh due to silly overdevelopment. Getting off soapbox now.) To sterilise your jar, simply boil it with the lid and any utensils you’re going to use to fill the jar, for 15 minutes, making sure not to use any unsterile items until after you’ve sealed the jar. Other veg that would work a treat are broccoli (including the stalk), celery, French beans, mangetout, artichokes and asparagus. Thank you so much for your interest in this recipe, I think you’re really going to love it! I’ve never personally tried using a sugar substitute in this recipe, but it’s definitely worth a try, Splenda would probably be a good option since it’s so finely granulated. I hope this helps, let me know how it turns out, I’d love to hear what you think!Let it cool for awhile, then place the top on the jar and refrigerate overnight for about 12-24 hours. Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well. In a non-reactive saucepan (see note), combine the vinegar, water, garlic cloves, salt, sugar, mustard seeds, peppercorns, and coriander seeds. Bring to a boil and stir until the salt and sugar are dissolved. Remove from heat and cool to room temperature.

This is so delicious! I made it with a mixture of our own homegrown chillis and forced ourselves to leave it a few days before tasting. Patience was rewarded. I've been a home cook for over 45 years, owned a successful restaurant, and catered every type of party imaginable. I'm here to help you create sassy southern recipes that are easy to make and loaded with flavor!Thank you so much for your interest in this recipe as well as this fantastic rating! I haven’t personally experienced this issue, but I think that using less sugar should work better, I would recommend about 1.5 cups instead of 2. If that doesn’t work you can also try blending your sugar, in either a Cuisinart or a blender, to try to break it up into even smaller granules. Let me know how your second batch turns out, I hope you enjoy!