Garlicky Chile Pickles

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

Total Time:
20 mins
1 quart


  • 4 Kirby cucumbers, cut lengthwise into eighths

  • 2 each Holland red and yellow chiles, thinly sliced on the diagonal

  • 2 jalapeños, 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


  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.

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