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Garlicky Chile Pickles

  • Total Time:
  • Servings: makes 1 quart
  • Time(Other): Plus overnight pickling

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

KEY: Spring, Summer, Fast - Column, Pickling, Barbecue/Cookout, Game Day, Appetizers/starters, Fast, Healthy, Make Ahead, Vegetarian

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Ingredients

  • 4 Kirby cucumbers, cut lengthwise into eighths
  • 2 each Holland red and yellow chiles, thinly sliced on the diagonal
  • 2 jalapeƱos, thinly sliced crosswise
  • 3 garlic cloves, thinly sliced
  • 1 1/2 cups water
  • 3/4 cup white wine vinegar
  • 1 tablespoon kosher salt
  • 2 teaspoons pickling spice

How to make this recipe

  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.

Contributed By Published July 2005

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