Quick and Easy Pickles with Chiles
"I’m a big fresh chile person. I love that you can dial up or down the heat by leaving in or removing the seeds and veins," says Alex.
- Level: Easy
- Total: 20 min (plus overnight refrigerating)
- Active: 15 min
- Yield: 2 quarts
- Level: Easy
- Total: 20 min (plus overnight refrigerating)
- Active: 15 min
- Yield: 2 quarts
Ingredients
3 1/2 ounces sea salt (about 1/3 cup plus 1 tablespoon)
1/2 cup apple cider vinegar
8 cups bottled water
1 1/2 pounds Kirby cucumbers (about 6 small or 4 large)
Few sprigs fresh dill
2 jalapeno peppers (1 red, 1 green), thinly sliced
1 habanero chile pepper, thinly sliced
Directions
- Mix the sea salt, vinegar and water in a large saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in 2 quart-size jars. Add the dill sprigs and sliced peppers to the jars. The cucumbers should fit tightly and should come within 1/2 inch of the top of the container.
- Fill the containers with the brine to the top and tap on a flat surface to remove any possible air bubbles. Cover and refrigerate until pickled and chilled, at least 6 hours but preferably overnight. The pickles will last in the refrigerator for up to a few weeks.
