Easy Spicy Quick Pickles
Jay Gleaton
2 Jars
10 minutes
10 minutes
American
Pickles
We make this recipe so often during the summer that I'm surprised that it has never made it to print here. This method is to make a jar or two of pickles with an easy method that will last a month or so and that's it. If you find yourself with a few extra cucumbers and some peppers in the garden give them a go and let me know how they turned out!
Ingredients
3 or 4 Cucumbers
A few Fresh Hot Peppers or ½ tsp Powerful Pepper Flakes
1 tsp Dill (fresh or dried)
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1 cup Vinegar Apple cider or white.
2 tsp Pickling Spice
1 tbsp Kosher Salt
1 Cup Water
Directions
Prepare 2 wide mouth pint size jars, make sure they are washed and clean with new lids.
Prepare the vegetables. Slice the cucumbers how you like them into spears or chips.
Prepare the brine. Add all of the brine ingredients into a sauce pan and bring to a boil.
Pack the veggies into the jars tightly.
Pour the brine over the cucumbers leaving ¼ inch of space at the top of the jar.
Put the tops on the jars and tighten. Invert the jars for an hour and then put them in the refrigerator right side up. Don’t forget to label and date these. They will last a few months but not forever!
