Peppery Texas Pickles

Name: Peppery Texas Pickles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chopped fresh cilantro; 4 garlic cloves, thinly sliced; 907 grams pickling cucumbers, sliced; 1 Tbsp pickling spices; 6 smalls dried red chile peppers; 2 Tbsps canning-and-pickling salt; 79 milliliters sugar; 1 large sweet onion, sliced; 237 milliliters water; 710 milliliters white vinegar (5% acidity)

Peppery Texas Pickles might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegan recipe has 126 calories, 2g of protein, and 1g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up water, canning-and-pickling salt, sugar, and a few other things to make it today.

Instructions

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

Equipment you will use

Bowl

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.

Ingredients you will need

Vinegar

Sugar

Water

Equipment you will use

Measuring Cup

Microwave

Pour hot mixture evenly over cucumber mixture. Cover and chill 48 hours.

Ingredients you will need

Cucumber

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.

Ingredients you will need

Pickles