24 Hour Cucumber Pickles With Chile Peppers

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Do not peel the cucumbers. Wash them well and cut into slices.
  • Place the cucumber, onion, celery seed and salt in a bowl and refrigerate for half an hour. Toss several times.
  • Simmer the white vinegar, lime juice, raspberry vinegar and sugar in a saucepan, heating just long enough to dissolve the sugar. Stir in the dried red chilies, remove from the heat and allow to cool.
  • Pack the cucumber and onion slices into sterile jars. Slip half a red hot pepper, facing outwards, down the side of each jar. Ladle the vinegar brine over, making sure the contents are entirely covered in liquid.
  • Seal the jars with sterilized lids.
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