Quick cucumber chilli pickle
Spice up your meals with this quick cucumber chili pickle recipe! Made with fresh cucumbers, fiery red chili peppers, tangy vinegar, a touch of sugar, and a pinch of salt, it's ready in no time and perfect for adding a zesty kick to any dish.
Cook time 0 min
Prep time 30 min
Ingredients:
1/3 cup vinegar1 tsp sugar
1 tsp salt
2 red hot chili peppers
2 cucumbers
Quick cucumber chili pickle is a simple yet delicious way to add a spicy and tangy twist to your meals. This recipe combines cucumbers and red hot chili peppers with a tangy vinegar-based brine, making for a refreshing and flavorful pickle that can be enjoyed as a side dish or a snack. It's perfect for adding an extra zing to sandwiches, salads, and much more.
Instructions:
- Wash and dry the cucumbers and red hot chili peppers.
- Thinly slice the cucumbers and place them in a medium-sized mixing bowl.
- Thinly slice the red hot chili peppers, ensuring to remove and discard the seeds if you want a milder pickle.
- In a small bowl, combine 1/3 cup vinegar with 1 tsp sugar and 1 tsp salt. Stir well until the sugar and salt are fully dissolved.
- Pour the vinegar mixture over the sliced cucumbers and chili peppers in the mixing bowl.
- Toss everything together until the cucumbers and chili slices are evenly coated with the pickling solution.
- Transfer the cucumber and chili mixture into a clean, airtight jar or container.
- Ensure that the vegetables are fully submerged in the pickling liquid. If needed, gently press down the cucumbers and chili slices to release any trapped air bubbles.
- Seal the jar or container and place it in the refrigerator.
- Allow the mixture to marinate for at least 1 hour. For best results, let it sit for several hours or overnight to fully develop the flavors.
- Before serving, give the pickles a quick stir.
- Serve as a side dish, condiment, or as a crunchy topping for sandwiches and salads.
- Store the quick cucumber chili pickle in the refrigerator. It will keep well for up to a week, though it’s best enjoyed within the first few days for optimal crunchiness.
Tips:
- Ensure the cucumbers are fresh and firm for the best crunch.
- For a milder pickle, you can reduce the amount of red hot chili peppers or opt for milder varieties.
- Adjust the sugar and salt to taste if you prefer a sweeter or saltier pickle.
- Let the pickle sit in the refrigerator for at least 24 hours to allow the flavors to meld together.
- Sterilize your jar before adding the pickle mixture to extend its shelf life.
- Feel free to experiment by adding other spices or herbs such as garlic, mustard seeds, or dill.
Your quick cucumber chili pickle is now ready to enjoy. This easy-to-make pickle not only enhances the flavor of your dishes but also adds a refreshing crunch. Store it in the refrigerator and use it within a week for the best freshness and taste. Enjoy experimenting with different meals and snacks to discover how this versatile pickle can spice up your culinary creations.
Nutrition per serving
6 ServingsCalories 24kcal
Protein 0.79g
Carbohydrates 5g
Fiber 0.62g
Sugar 2.98g
Fat 0.15g
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