Spicy Quick Pickles

Name: Spicy Quick Pickles
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT6H10M0.000S
Yield: 1 quart
Ingredients: 12 to 14 ounces Persian, kirby or English cucumbers, cut into chunks (see Cook's Note); 4 serrano chiles, halved lengthwise; 3 scallions, cut into 2-inch lengths; 1 cup water; 1 cup distilled white vinegar; 2 tablespoons kosher salt; 1 tablespoon sugar; 1 tablespoon sambal oelek

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Level: Easy

Total: 6 hr 10 min (includes chilling time)
Active: 10 min

Yield: 1 quart

A quick soak in a spicy, tangy brine transforms cucumbers into pickles that are perfect for snacking, stacking on a burger or piling on a charcuterie board. The combination of serrano chiles and sambal oelek gives these quick pickles a fiery kick while a touch of sugar balances the heat.

Level: Easy

Total: 6 hr 10 min (includes chilling time)
Active: 10 min

Yield: 1 quart

Ingredients

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12 to 14 ounces Persian, kirby or English cucumbers, cut into chunks (see Cook's Note)

4 serrano chiles, halved lengthwise

3 scallions, cut into 2-inch lengths

1 cup water

1 cup distilled white vinegar

2 tablespoons kosher salt

1 tablespoon sugar

1 tablespoon sambal oelek

Directions

Stuff the cucumbers, chiles and scallions into a 1-quart glass or plastic jar with a tight-fitting lid.
In another 1-quart jar, combine the water, vinegar, salt, sugar and sambal oelek. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

Cook’s Note

These quick pickles call for thin-skinned cucumbers, such as Persian, kirby or English. You can also use thick-skinned cucumbers, but I recommend partially peeling them to allow the brine to permeate the cucumber.