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Garlicky Chile Pickles

  • TOTAL TIME: 20 MIN Plus overnight pickling
  • SERVINGS: makes 1 quart
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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.