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

  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.