My F&W
quick save (...)

Garlicky Chile Pickles

  • TOTAL TIME: 20 MIN Plus overnight pickling
  • SERVINGS: makes 1 quart
  • FAST

The longer these pickles sit, the spicier they get. If you prefer a milder version, remove the seeds from the chiles before adding them to the jar.

Plus: More Vegetable Recipes and Tips

  1. 4 Kirby cucumbers, cut lengthwise into eighths
  2. 2 each Holland red and yellow chiles, thinly sliced on the diagonal
  3. 2 jalapeños, thinly sliced crosswise
  4. 3 garlic cloves, thinly sliced
  5. 1 1/2 cups water
  6. 3/4 cup white wine vinegar
  7. 1 tablespoon kosher salt
  8. 2 teaspoons pickling spice
  1. Pack the cucumbers, standing upright, into a 1-quart mason jar. Tuck the chiles and garlic in all around. In a small saucepan, bring the water, vinegar, salt and pickling spice to a boil. Slowly pour the hot liquid into the jar. Close the lid and refrigerate overnight.
Make Ahead The pickles can be refrigerated in the tightly closed mason jar for up to 2 weeks.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.