Quick Spicy Pickles
These pickles are super quick, super delicious, and a little bit spicy! Make a batch of spears and slices so you have them for every occasion.
Servings 2 pints
Ingredients
- 3-4 Tablespoons sea salt more or less depending on salt preference
- 1/4 cup apple cider vinegar
- 4 cups water
- 2 large cucumbers sliced into spears and/or chips
- 2 jalapenos sliced
- 3-4 habanero peppers sliced, optional
Instructions
- Add sea salt, apple cider vinegar, and water to a medium pot and whisk to combine. Bring to a boil. Simmer for about 5 minutes.
- Remove from heat and cool for 5-10 minutes. While it's cooling, arrange your cucumbers and peppers into their respective pint jars. For spears, just fit comfortably and make sure they are trimmed to fit in the jar. For slices, fill until about 1 inch below mouth of jar so it doesn't overfill when you add the liquid.
- Fill jars with brine liquid until about 1/2 inch from top of container. Tighten jar and place in fridge for at least 24 hours. Enjoy within two weeks, if they last that long!
Notes
Recipe adapted from Alex Guarnaschelli / Food Network.