Vegetables & Sides

Savage Hot Refrigerator Pickles

4-6 small cucumbers cut into quarter spears

1 cup room temperature water

1 cup apple cider vinegar

2 tablespoons flaky salt (Maldon salt)

3 tablespoons Maple Syrup or cane sugar

10 leafy dill sprigs roughly chopped

6 garlic cloves sliced thickly

1 Bay Leaf

1 TBSP yellow mustard seeds

1 TBSP coriander seeds 

25 twists of fresh ground pepper

1 TBSP Savage Hot sauce 

1/4 teaspoon red pepper flakes

Combine the vinegar, salt and sugar in a non reactive saucepan (stainless steel) over high heat until the mixture is dissolved. Transfer to a container and mix in the water. Stuff the cucumbers into 2 one litre jars. Add the spices, then the brine. Add water if not enough brine to cover the cucumbers.

Cover and refrigerate. The pickles should keep for a month in the refrigerator.

Savage Hot Spicy Party Nuts

We suggest cashews but you can use any combination of unsalted cashews, pecans, and almonds.

21/2 cups of unsalted nuts

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1 teaspoon maldon salt

1/2 teaspoon black pepper

2 tsp honey or brown sugar

1Tbsp butter

1Tbsp SavageHot sauce

Preheat oven to 350 degrees.

Line a baking sheet with foil or parchment paper. Lightly brush with olive oil.

Combine nuts in a bowl then add the dry ingredients.

Heat sugar or honey, butter and hot sauce in a saucepan until heated. Pour over nut mixture until coated.

Transfer the nuts to the baking sheet and spread in a single layer. Bake nuts in the preheated oven for 10-12 minutes. Stir and return to oven. Remove when toasted.

Savage Hot Sweet Pickles

2 lbs pickling cucumbers sliced 

1/2 sliced yellow onion

2 hot peppers sliced

2 tbsp Maldon or kosher salt

2 cups distilled white vinegar

1 1/2 cups white or raw sugar

1/4 cup water

2 cloves garlic sliced

1 tbsp mustard seed

1 teaspoon celery seeds

1 teaspoon whole black peppercorns

1/2 Teaspoon Ginger

1/2 teaspoon ground turmeric

1/8 teaspoon ground cloves

1-2 teaspoons SavageHot sauce

2 Bay Leaves 

Combine cucumbers, onions and peppers in a bowl. Pour salt on top, stir to coat and refrigerate for 2-4 hrs. Rinse the cucumber mixture in cold water to rid of the salt taste. 

Stir the vinegar, sugar, water, garlic and spices into a pan.  Bring the mixture to a simmer and cook for 2 minutes. 

Add the cucumbers, onions and peppers to the brine and heat until almost at a boiling point. Remove from the heat and let cool. Transfer to jars and refrigerate.