Spicy Icebox Pickles
Prep Time20 minutes mins
Chilling Time1 day d
- 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
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