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.
- 08 Mar 2025
- Cook time 0 min
- Prep time 30 min
- 6 Servings
- 5 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 24kcal | 1% |
| Protein | |
| Protein 0.79g | 1% |
| Carbohydrates | |
| Carbohydrates 5g | 1% |
| Fiber 0.62g | 2% |
| Sugar 2.98g | 3% |
| Fat | |
| Fat 0.15g | 0% |
| Saturated 0.04g | 0% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 11ug | 1% |
| Choline 6mg | 1% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.25mg | 2% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 22mg | 24% |
| Vitamin E 0.12mg | 1% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.05mg | 6% |
| Iron, Fe 0.40mg | 4% |
| Magnesium, Mg 15mg | 3% |
| Phosphorus, P 27mg | 2% |
| Potassium, K 170mg | 5% |
| Selenium, Se 0.34ug | 1% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 0.21mg | 2% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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