Quick cucumber chilli pickle
This quick cucumber chili pickle combines crunchy cucumbers and spicy red hot chili peppers in a tangy vinegar brine. Ideal for adding a zesty kick to meals or enjoying as a snack.
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.
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.
Quick cucumber chilli pickle FAQ:
For best flavor, let the cucumber chili pickle marinate in the refrigerator for at least 1 hour. However, for optimal taste and texture, it's recommended to let it sit for several hours or overnight.
Yes, you can use other types of vinegar such as apple cider vinegar or rice vinegar. Just keep in mind that the flavor profile may vary slightly depending on the type of vinegar used.
If the pickles are too spicy for your taste, you can reduce the amount of chili peppers used, remove the seeds for milder heat, or add more cucumbers to balance the spice.
Store the cucumber chili pickles in an airtight jar or container in the refrigerator. They will stay fresh for up to a week, but it's best to consume them within the first few days for optimal crunchiness.
Yes, other vegetables such as carrots or radishes can be added for extra flavor and texture. Just ensure they are sliced thinly to properly absorb the pickling brine.
Cooking 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.
Nutrition Facts
6 ServingsCalories 24kcal
Protein 0.79g
Carbohydrates 5g
Fiber 0.62g
Sugar 2.98g
Fat 0.15g
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