ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peppery Texas Pickles

Yield Makes 3 quarts


  • 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

How to Make It

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

  2. 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.

  3. 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.