Pickled cucumbers with chili peppers
Votes: 4
Time: 20 min.
These quick and easy chili pickles are perfect for sandwiches, burgers, or cocktails. Marinate the pickles in this brine of sea salt, apple cider vinegar, and water, and enjoy a delicious, savory snack the next day. Dill, for added flavor and a hint of spice, and thinly sliced chili peppers are a great addition to the jarred pickles. They'll not only infuse the pickles with their flavor, but also make a wonderful snack. Add two moderately hot jalapeños and one of the hottest peppers, a habanero, to the jar. You can also adjust the heat of the brine by removing the seeds or using the peppers unpeeled.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg cucumbers (about 6 small or 4 large)
- 100 g sea salt (about 1/3 cup + 1 tbsp)
- 0.5 cup apple cider vinegar
- 8 cups bottled water
- A few sprigs of fresh dill
- 2 jalapeños (1 red, 1 green), thinly sliced
- 1 habanero pepper, thinly sliced
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Recipes with similar ingredients: pickled cucumber, cucumbers, pickles, sea salt flakes, apple cider vinegar, jalapeno pepper, Habañero pepper, dill
Cooking the dish according to the recipe:
- Combine sea salt, vinegar, and water in a large saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Remove the brine from the heat and let it cool slightly. Arrange the cucumbers vertically in two quart-size jars. Add dill sprigs and chopped peppercorns. The cucumbers should fit tightly together and be 1 cm from the rim of the jars.
- Fill the jars to the top with brine and tap them on a flat surface to remove any air bubbles. Seal the lids and refrigerate for 6 hours, or preferably overnight. Pickled cucumbers can be stored in the refrigerator for up to several weeks.
Exit: 1.9 l.
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