Quick & Easy Pickles With Chiles

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This is out of the July/August 2019 magazine...time does not include chilling time... Makes 4 pints"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (506.5 g)
  • Calories 44.6
  • Total Fat - 0.5 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 5249.4 mg
  • Total Carbohydrate - 7.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 5.1 g
  • Protein - 1.8 g
  • Calcium - 40.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 90.9 mg
  • Thiamin - 0.1 mg

Step 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 4-pint-size jars. Add the dill springs and slice peppers to the jars. The cucumbers should fit tightly and should come within 1/2 inch of the top of the container.

Step 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 preferable overnight. The pickles will last in the refrigerator for up to a few weeks.

Tips & Variations


No special items needed.

Related