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
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
How to Make It
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.
The pickles can be refrigerated in the tightly closed mason jar for up to 2 weeks.
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