Serves 20
5 min
Spicy Pickled Cucumbers and Peppers
Recipe GLPRbc90e77ec36856
A vibrant and tangy refrigerator pickle combining crisp cucumber slices with a medley of banana peppers, jalapeños, and garlic in a spiced vinegar brine. The combination of black peppercorns, crushed red pepper, and dried minced onion creates layers of heat and flavor. Perfect as an appetizer, snack, or colorful accompaniment to any meal. The pickles develop more flavor over time and keep refrigerated for up to 6 months.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 banana peppers, thinly sliced
1 English cucumber, thinly sliced
2–3 jalapeño peppers, thinly sliced
4 cloves garlic, thinly sliced
1½ tablespoons kosher salt
1 tablespoon sugar
½ tablespoon whole black peppercorns
1 teaspoon crushed red pepper
½ tablespoon dried minced onion
1½ cups white vinegar
Water as needed to fill jar
Directions
In a clean one-quart wide-mouth mason jar with a tight-fitting lid, combine the sugar, kosher salt, whole black peppercorns, dried minced onion, and crushed red pepper. Pour in the white vinegar and seal the jar with its lid. Shake vigorously for 30 to 45 seconds until the sugar and salt are completely dissolved.
Open the jar and add the sliced English cucumber, sliced jalapeños, sliced banana peppers, and sliced garlic. Pour in enough cool water to fill the jar nearly to the rim, then cap the lid securely. Gently shake the jar to distribute all ingredients evenly throughout the brine.
Place the jar in the refrigerator. Allow the pickles to cure for at least 2 to 3 days before consuming. The flavor will continue to develop and improve over time. The pickled vegetables will keep refrigerated for up to 6 months.
