RECIPE

Garlicky Chile Pickles

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

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

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • OTHER TIME:
  • SERVINGS: makes 1 quart
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • 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.