Recipe courtesy of Alex Guarnaschelli

Quick and Easy Pickles with Chiles

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  • Level: Easy
  • Total: 20 min (plus overnight refrigerating)
  • Active: 15 min
  • Yield: 2 quarts
  • Nutrition Info
"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.

Ingredients

Directions

  1. 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.
  2. 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.