24 Hour Cucumber Pickles With Chile Peppers

⏱ 60 mins 🍽 3 -4 quarts 🏷 Vegetable

These crisp cucumber pickles are flavoured with red onion, fresh chilli peppers, and a sweet and tangy vinegar brine. They require no canning and are ready to eat within 24 hours, though their flavour deepens with longer storage. The pickles must be kept refrigerated and will last for up to one month.

24 Hour Cucumber Pickles With Chile Peppers

Ingredients

  • 5 medium English cucumbers, cut into 1/4-inch slices
  • 1 medium red onion, thinly sliced
  • 1 tablespoon celery seed
  • 1 tablespoon salt
  • 1 cup white vinegar
  • 1/2 cup fresh lime juice
  • 1/4 cup raspberry vinegar
  • 2 cups white sugar
  • 1 teaspoon crushed red pepper flakes
  • 2 medium hot red chili peppers, fresh, halved lengthwise

Method

  1. Keep the cucumber skins on. After washing them thoroughly, slice the cucumbers.
  2. Combine the cucumber slices, sliced onion, celery seed, and salt in a bowl. Place this mixture in the refrigerator for 30 minutes, tossing it occasionally.
  3. In a saucepan, bring the white vinegar, lime juice, raspberry vinegar, and sugar to a simmer. Heat only until the sugar has fully dissolved. Stir in the crushed red pepper flakes, then take the pan off the heat and let the brine cool.
  4. Fill sterilised jars with the cucumber and onion mixture. Position half a fresh red chilli pepper against the inside of each jar. Pour the cooled vinegar brine over the vegetables, ensuring they are completely submerged.
  5. Close the jars using sterilised lids.

Nutrition (per serving)

Sodium2347800 mg

Recipe details

CategoryVegetable
AuthorAbby Girl