Spicy Icebox Pickles

  • Prep Time: 20m
  • Yield: 4 cups
  • Category:

Ingredients

  • 2 c white vinegar
  • 1 jalapeño pepper
  • 2 red chile peppers
  • 1/2 medium white onion
  • 3/4 lb cucumber
  • 2 tsp. whole black peppercorns
  • 1 tsp. table salt
  • 2 dried bay leaves
  • 1 c sugar
  • 2 serrano peppers

Instructions

  1. Bring vinegar and next 4 ingredients to a boil in a medium saucepan. Stir to dissolve sugar. Remove from heat.
  2. Cut cucumber into 1⁄8-inch-thick slices (about 31⁄2 cups slices). Thinly slice onion into quarter rounds (1 cup slices). Thinly slice peppers, leaving seeds intact.
  3. Divide vegetables between 2 (16-ounce) jars. Carefully pour vinegar mixture over vegetables to fill jars. Screw the lids on jars and chill 1 day before serving. Store pickles in refrigerator up to 1 week.

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