Quick and Easy Pickles with Chiles
Ingredients
- 3 1/2 ounces sea salt
- 1/2 cup apple cider vinegar
- 8 cups bottled water
- 1 1/2 lbs Kirby cucumbers (about 6 small or 4 large)
- few sprigs fresh dill
- 2 jalapeno peppers (1 red, 1 green)
- 1 habanero chile pepper, thinly sliced
Instructions
- 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 heart and allow it to cool slightly. Arrange the cucumbers upright in 2 quart-sized 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 preferable overnight. The pickles will last in the refrigerator for up to a few weeks.
Notes
This recipe was published in Food Network Magazine July/August 2019