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Emeril's Homemade Sweet and Spicy Pickles (Emeril Lagasse) Recipe

Emeril's Homemade Sweet and Spicy Pickles (Emeril Lagasse) Recipe

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Emeril's Homemade Sweet and Spicy Pickles (Emeril Lagasse)

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Ingredients:

Serving

3 lb pickling cucumbers, sliced into 1/4-inch thick slices
2 cups sliced onions
1/2 cup pickling salt
6 cups water
3 cups white vinegar
1 1/2 cups apple cider vinegar
3 1/2 cups sugar
2 tbsp yellow mustard seeds
1/2 tsp turmeric
4 whole cloves
10 tbsp roughly chopped garlic
24 dried cayenne peppers
2 tsp 100 percent natural pickle crisp, optional

Directions:

Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
About Sterilizing Jars: Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed. To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	558.68 Kcal (2339 kJ)
Calories from fat	12.34 Kcal
		% Daily Value*
Total Fat	1.37g	2%
Sodium	14172.64mg	591%
Potassium	669.57mg	14%
Total Carbs	124.97g	42%
Sugars	109.04g	436%
Dietary Fiber	5.41g	22%
Protein	6.08g	12%
Vitamin C	21mg	35%
Iron	0.8mg	5%
Calcium	163.8mg	16%

Amount Per 100 g
Calories	47.05 Kcal (197 kJ)
Calories from fat	1.04 Kcal
		% Daily Value*
Total Fat	0.12g	2%
Sodium	1193.5mg	591%
Potassium	56.39mg	14%
Total Carbs	10.52g	42%
Sugars	9.18g	436%
Dietary Fiber	0.46g	22%
Protein	0.51g	12%
Vitamin C	1.8mg	35%
Iron	0.1mg	5%
Calcium	13.8mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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