Spicy Quick Pickles
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 85
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 1086
- Total: 6 hr 10 min (includes chilling time)
- Active: 10 min
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
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.