ISO a spicy sweet pickle recipe

[BevP]

At a BBQ restaurant, I had a sandwich with a side of spicy/sweet pickles. They wouldn't share their "secret" recipe, darn it. Anyone know of a recipe. It was like a sweet pickle but with the addition of red pepper flakes. Thanks.

[Anne]

Hi Bev. I don't have the recipe with me but the old Joy of Cooking cookbook had several sweet pickle recipies and at least one of them was spicey. My pickling spice includes dried hot peppers and mustard among other ingredients - if you can't find a recipe maybe you could just add extra peppers and mustard? Or perhaps a kimchee recipe would work?

[ElinorC]

Bev,
These pickles aren't spicy but I'm sure you could add crushed peppers or your favorite seasoning to make them spicy. These are easy, freeze beautifully and taste terrific.


* Exported from MasterCook *

Freezer Pickles

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Pickles & Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 cups sugar
1 cup cider vinegar
3 1/2 quarts cucumbers -- unpeeled, sliced (use small unwaxed cucumbers)
1 teaspoon celery seed
1 tablespoon salt -- non-iodized
1 medium red bell pepper -- diced
1 teaspoon tumeric
1 teaspoon mustard seed

Substitutions: 1 small jar of red pimento, drained, can be used instead of red pepper if unavailable. Red gives a nice color to pickle mixture.

1. Place sugar and vinegar in a small saucepan. Stir over high heat until mixure boils and sugar dissolves . Remove from heat immediately. Cool until you can comfortably place your hand on the bottom of the pan.

2. Use the wide slot on your grater or the slicing attachment to your food processor to slice cucumbers. Be sure to use narrow cucumbers with small seeds. Pickling or gourmet cucumbers are ideal.

3. Place cucumbers and remaining ingredients in a stainless or ceramic or glass bowl. Mix well; pour liquid over and mix again. Let stand for 30 minutes and mix again.

4. Place in freezer containers, dividing the juice evenly. Place crumpled wax or freezer paper under lids to hold cucumbers under the liquid. Freeze quickly. Tastes best if frozen for about 1 month before using however they taste great even if you can't wait.

Makes about 4 1/2 pints.


Source:
"Cleveland Plain Dealer"
Ratings : Excellent Keeper 10
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Per serving: 57 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 14g Carbohydrate; 0mg Cholesterol; 201mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates