Peppery Texas Pickles

  • Yield: Makes 3 quarts


  • 2 pounds pickling cucumbers, sliced
  • 1 cup chopped fresh cilantro
  • 6 none small dried red chile peppers
  • 4 none garlic cloves, thinly sliced
  • 1 none 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


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.


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Peppery Texas Pickles Recipe