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

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Other veg that would work a treat are broccoli (including the stalk), celery, French beans, mangetout, artichokes and asparagus. Great recipe! I've made it several times now and every time someone asks for the recipe and/or asks me to make to again. It's one of those things that is incredibly difficult to stop eating once you start. Add the vinegar, water, sugar, and salt in a small saucepan over low to medium heat and heat - keep stirring until the sugar and salt dissolve completely (this takes about 1-2 minutes depending on your stove). The original recipe is best, but if you like spicier food, or you want to add your own special touch, here are a few additions you can try.

You can also include other fragrant ingredients in the mix, such as garlic, fresh chilli or ginger, turmeric or horseradish. 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!This crinkle cutter knife looks like it would make hand-cutting your cucumbers really easy! And you could use it for larger things like potatoes too if you wanted to make ruffle chips! Made them a bit sweeter this time as some found the taste a bit too sharp. Also, no garlic as we found it overwhelming. Toast the Seeds. Lightly toast the mustard seeds, coriander seeds and cumin seeds in a dry pan over medium heat for 1-2 minutes, or until they become fragrant. Toasting the seeds greatly enhances their flavor. 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!

Serranos are spicier than jalapenos, so you may want to include more to reach the same level of heat, whereas cayenne, thai, and (heaven forbid) habanero or ghost peppers are spicier, so you’d want to reduce the number accordingly for those. Seeds. Use 3 tablespoons yellow mustard seeds, 1 teaspoon coriander seeds and 1 teaspoon cumin seeds I tried a couple different ingredients for adding some spice — either dried red pepper flakes, which are nice because you probably already have some in your pantry, or some fresh peppers. Both worked but I think I liked the version with fresh peppers a bit better. I’m including quantities for either option in the recipe card so you can choose what works for you — if you’re growing peppers in your garden along with cucumbers, this would be a great use for both!

Boil your vinegar solution, then pour it over the okra. You will see it start to bubble, as the vinegar will be seeping into the pods. Here’s a short video of what it looks like. I just discovered your recipe. It sounds delicious! I can’t wait to try it. I was wondering how long you can keep these in the refrigerator. You mentioned putting them on the refrigerator for one or two days, so I wasn’t sure if you meant that two days is the limit. This recipe takes about an hour to make, assuming 45 minutes of chill time, and will last in your fridge for 2-3 weeks. Note that this has to be stored in an airtight jar or container in the fridge, and the recipe as written, is not meant for canning. You'll want your onions sliced quite thinly, so I suggest using a sharp Chef's knife or a Mandoline slicer for this step. You can either slice it in whole circles, or chop the onion into halves, and then slice those pieces.