Recipe courtesy of Alex Guarnaschelli
From:
Food Network Magazine
Quick and Easy Pickles with Chiles
Getting reviews...
- Level: Easy
- Total: 20 min (plus overnight refrigerating)
- Active: 15 min
- Yield: 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 5
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 230 mg
"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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 5
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 230 mg
Ingredients
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.
