Peppery Texas Pickles

Peppery Texas Pickles Recipe
Makes 3 quarts

Ingredients

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2 pounds pickling cucumbers, sliced
1 cup chopped fresh cilantro
6 small dried red chile peppers
4 garlic cloves, thinly sliced
1 large sweet onion, sliced
3 cups white vinegar (5% acidity)
1 cup water
1/3 cup sugar
2 tablespoons canning-and-pickling salt
1 tablespoon pickling spices

Preparation

Place first 5 ingredients in a large plastic bowl (do not use glass).

Combine vinegar, 1 cup water, and next 3 ingredients in a 4-cup glass measuring cup. Microwave at HIGH 3 minutes; remove from microwave, and stir until sugar dissolves. Pour hot mixture evenly over cucumber mixture. Cover and chill 48 hours.

Spoon evenly into quart canning jars or freezer containers, leaving 1/2 inch of room at the top; seal, label, and freeze pickles 8 hours or up to 6 months. Thaw in refrigerator before serving; use thawed pickles within 1 week.

Created date

June 2004

Nutritional Information