• Fast
• Healthy
• Make-Ahead
• Vegetarian

Ingredients

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

Directions

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.