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Spicy Icebox Pickles

 
Makes: 4 cups
Prep Time20 mins
Chilling Time1 d

Ingredients

  • 2 cups white vinegar
  • 1 cup sugar
  • 2 dried bay leaves
  • 1 tsp table salt
  • 1 tsp whole black peppercorns
  • ¾ lb cucumber
  • ½ medium white onion
  • 2 red chile peppers
  • 1 jalapeño pepper
  • 2 serrano peppers

Instructions

  • Bring vinegar and next 4 ingredients to a boil in a medium saucepan. Stir to dissolve sugar. Remove from heat.
  • Cut cucumber into 1⁄8-inch-thick slices (about 3½ cups slices).Thinly slice onion into quarter rounds (1 cup slices). Thinly slice peppers, leaving seeds intact.
  • Divide vegetables between 2 (16-ounce) jars. Carefully pour vinegar mixture over vegetables to fill jars. Screw the lids on jars and chill 1 day before serving. Store pickles in refrigerator up to 1 week.
 
Spicy Icebox Pickles Copyright © Rebecca Lang Cooks | rebeccalangcooks.com