How did they turn out? FANTASTIC! I mean really, really good. Different than any dill-type pickles I've ever made, but so tasty. I especially liked them because I could use the hot peppers I grew in my garden in them.Let me explain. Up until this year, I've never grown anything but sweet peppers because neither Papa Pea nor I have ever really been "into" spicy or hot foods. However, a while back we decided we needed to develop a taste for same because all zingy peppers contain capsaicin which is reported to be very good for us.
Just listen to what it will do for you.
~ Encourage weight loss because it burns calories.
~ Keeps blood vessels clear.
~ Improves circulation.
~ Prevents carcinogens from binding to DNA.
~ Kills (bad) bacteria.
~ Provides relief from headaches.
~ Aids digestion.
~ Acts as an expectorant when you have a cold.
~ Ointment or cream containing capsaicin blocks pain.
And those are only a few of the benefits.
Well, my. Why haven't we been eating hot peppers by the bushelful?
But back to the pickles. Yes, they do have a nice bite to them thanks to the peppers included in the recipe. And, of course, the degree of "bite" will depend on how hot a pepper you choose to use. (We're just neophytes in this arena so we are building up our tolerance slowly. Please be patient with us.)
The pickles are crispy and crunchy which is always desirable in a dill pickle, right?
The only deviation I made from Jennifer Jo's recipe was that I added only two peppers (but they were large, about 6" long) instead of the 3-6 listed in the directions. And, blast and dang, I didn't have any fresh dill so I substituted dill seed using 2 tablespoons which seemed to work well. We're nearly through our 1/2 gallon jar of them and I gathered more cucs today to make a new batch.
So if you want a taste treat in a pickle that is easy to make and will cause taste-testers to ask for the recipe, click here and it will take you to Jennifer Jo's blog post and recipe.
I thank Jennifer Jo, and you will, too!
I made refrigerator pickles and love them! They don't have hot peppers in them, but they are so easy to make and you can reuse the brine ☺
ReplyDeleteKelly - I didn't know you could reuse the brine! I always learn so much from all you smart bloggers!
Deletehubby drinks the brine, gross LOL!
DeleteThanks for the info! I just posted about my cucumber overflow!!! Now I know what to do with them. ;)
ReplyDeleteHi, Beth! Good to hear from you. Yes, you did get a good number of cucumbers today. Go for it!
DeleteYee Haw! I'm glad you tried them, I "love me some" hot spicy dill pickles. Matter of fact I don't even think I've ever tried sweet pickles, the more peppers, garlic and dill the better for me and I don't use a recipe so each jar is like a heat/spice surprise hahaha. I don't even can pickles anymore since refrigerator pickles are so crunchy and bright looking and last a really long time in the fridge... okay I'll admit it, we keep them in the fridge for up to 8-9 months with no ill effects :)
ReplyDeleteErin - This must be my education night! You can really keep refrigerator pickles that long? Well, yee-haw, I'm makin' up a big bunch since I've got the cucumbers now!
DeleteWell, I do anyways LOL! In the back of the fridge, I'm sure I can't officially recommend that but I know several people that do with no issues, well except that they become exponentially spicier :)
DeleteThank you Mama Pea. A 'local' farmer just planted about 5 acres of cukes adjoining my cousin's property & gave him permission to get all he wanted when they were ready. I see some of these in my future....
ReplyDeleteDFW - Five acres of cukes! I'd say you could go into the pickle making business!
DeleteAs soon as the husband empties a couple of jar of the dill pickles I made earlier I'm going to make a couple jars of these spicy ones. I may actually eat a dill pickle if it doesn't taste like a dill pickle. LOL!
ReplyDeleteSparkless - These are just "different" enough that you may like them!
DeleteHubby and I LOVE the spicy ones. Of course, I had to strong-arm him into trying them. He kept saying he didn't like spicy. Ha!
ReplyDeleteSue - Now you can give him a lecture on how GOOD they are for him!!
DeleteI KNEW I loved spicy stuff for some reason - turns out all the reasons are good! I had eyeballed that recipe and will now sally forth since they have your blessing...
ReplyDeleteSusan - Refrigerator pickles are so nice for you in your single-ness 'cause they don't make such a big batch! Even for us, just Papa Pea and me, I'm finding I have to keep an eye on how much I can and freeze anymore.
DeleteI need that pickle A.S.A.P LOL
ReplyDeletejudy - Watch your mailbox. I just put one in an envelope for you.
DeleteBeing in search of the perfect pickle recipe, I need to try these! My canned ones are okay, but not to die for. I tried lacto-fermenting cukes recently and that makes a tasty pickle.
ReplyDeleteAnother cayenne fan here. It's in our medicine chest and it's one of the one's we would not do without.
Leigh - Who knew we had to set our tongues on fire and burn our eyeballs to be healthy!??
DeleteI do NOT like spicy anything, which could be why I am still too scared to try Indian food - which is a shame since it is mostly vegetarian. I will be curious if you can grow to love hot foods. That is just one feeling (and it is a feeling not a taste. Hot doesnt have a taste it just hurts ;) I do not know if I could ever learn to like. Please keep me posted on this, you know I love a good experiment.
ReplyDeleteJane - I think that's just it, Jane. You need to start with the very MILD hot seasonings like we're doing. I'm with you in that I cannot enjoy something if it burns my mouth so much that it hurts and causes my eyes to tear. The peppers I grew and used in this pickle are described as "warm" and it was PLENTY spicy for me. But my daughter who is more into spicy-hot foods tried the pickle and pronounced it really, really good . . . but not "hot" by any stretch of the imagination. Hunh.
DeleteI'm so glad you like them!
ReplyDeleteI found a forgotten jar at the back of the fridge and pulled it out this hot September afternoon. I scarfed down a few---made my inner ears burn! (And they're really not that hot, I don't think.)
JJ - You say they "made my inner ears burn!" and yet you say they're really not that hot!!!?? No wonder you stay so thin. The capsaisin you ingest is burning thousands of calories a day for you. ;o}
DeleteI've never done refrigerator pickles, just the canned on-the-shelf variety. And those are always disappointing, no crunch, and wrinkly. I'll have to try these next year, I love pickles so much!
ReplyDeleteJo - I'm a pickle lover just like you . . . especially dills although I make a wicked bread and butter pickle, too. I grew up eating dill pickles my grandma made in a stone crock. Wish (oh, how I wish!) I had gotten her recipe!
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