Ingredients for Garlicky Hot Chilli Pickles
- Kirby Cucumbers
- Red Chilies
- Jalapenos
- Garlic Cloves
- 1/2 cup water
- White Vinegar
- Kosher Salt
- Pickling Spices
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How to Make Garlicky Hot Chilli Pickles
- Wash and trim 1 pound pickling cucumbers. Pack them tightly, standing upright, into a clean 1-quart mason jar, leaving about 1/2 inch headspace.
- Add 2-3 serrano peppers (adjust to your spice preference), thinly sliced, and 4-6 cloves garlic, peeled and smashed, around the cucumbers in the jar.
- In a small saucepan, combine 1 cup white vinegar, 1/2 cup water, 1 tablespoon pickling salt, and 1 teaspoon pickling spice. Bring to a rolling boil over medium heat.
- Carefully pour the boiling brine over the cucumbers and seasonings in the jar, leaving that 1/2 inch headspace. Wipe the jar rim clean, secure the lid tightly, and allow to cool completely on the counter.
- Once cooled, refrigerate for at least 48 hours before serving to allow the flavors to fully develop. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
8g
Fat
0g
Carbs
1g