Quick & Easy Pickles With Chiles
Recipe: #32829
June 30, 2019
Categories: Snacks, Cucumber, Appetizers, Canning/Preserving, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian Hot Peppers, Cold Appetizers, Herbs, Spicy, more
"This is out of the July/August 2019 magazine...time does not include chilling time... Makes 4 pints"
Ingredients
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 by Step Method
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
No special items needed.