Quick & Easy Pickles With Chiles
Created by TeresaS on June 30, 2019
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #32829
Ingredients
- 3 tablespoons sea salt
- 1/4 cup apple cider vinegar
- 4 cups water (bottle water)
- 1 1/2 pounds cucumbers (Kirby cucumbers ...I used Costco cocktail cucumbers)
- Dill, fresh (few sprigs)
- 2 jalapeno peppers (1 red, 1 green), thinly sliced
- 1 habanero chile pepper (thinly sliced)
How to Make
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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.
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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.
Nutritional Facts
- 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