Tangy & Crunchy Pickles and Peppers Recipe
A vibrant, no-canning refrigerator pickle recipe that balances the earthy sweetness of peppers with the cooling crunch of cucumbers. Ready in just 24 hours.
Equipment
- Large Colander
- Non-reactive Saucepan (Stainless Steel or Enamel)
- 2 Wide-Mouth Pint Jars
Ingredients
The Vegetables
- 1 lb Kirby cucumbers (pickling cucumbers) washed, blossom ends removed, sliced into 1/4 inch coins
- 2 cups Peppers (Banana Peppers, Jalapeños, or Bell Peppers) sliced into rings
The Salt Soak
- 1 tbsp Kosher salt
- 1 cup Ice cubes
The Brine & Aromatics
- 1 cup Distilled White Vinegar
- 1 cup Apple Cider Vinegar
- 1 cup Granulated white sugar
- 1.5 tbsp Kosher salt for the brine
- 1 tsp Mustard seeds
- 1 tsp Celery seeds
- 0.25 tsp Turmeric for color
- 4 sprigs Fresh dill
- 4 cloves Garlic smashed and peeled
Instructions
- Wash and Trim: Thoroughly wash cucumbers and peppers. Slice off the 'blossom end' of the cucumbers to prevent softening enzymes from ruining the texture.
- Slice: Cut cucumbers into 1/4 inch coins and peppers into rings. Remove pepper seeds if you prefer less heat.
- The Salt Soak (Crucial Step): Place vegetable slices in a colander over a bowl. Toss with 1 tablespoon of kosher salt and the ice cubes. Let sit for 30–45 minutes to draw out excess moisture.
- Rinse: Rinse the vegetables thoroughly with cold water to remove the salt, then pat completely dry with paper towels.
- Make the Brine: In a non-reactive saucepan, combine white vinegar, apple cider vinegar, sugar, salt (1.5 tbsp), mustard seeds, celery seeds, and turmeric.
- Simmer: Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer for 2 minutes to bloom spices.
- Pack Jars: Divide fresh dill and garlic between two clean pint jars. Pack the cucumber and pepper slices tightly into the jars.
- Pour Brine: Pour the hot brine over the vegetables, leaving 1/2 inch of headspace. Tap jars gently to release air bubbles.
- Cool and Store: Let jars cool to room temperature, then seal and refrigerate. For best flavor, wait at least 24 hours before eating. Keeps for up to 2 months.
Notes
Garlic Tip: If garlic turns blue/green, it is a safe enzymatic reaction. To prevent this, blanch garlic cloves for 1 minute before adding to jars.
Spice Level: Add dried red chili flakes or a pierced Habanero for extra heat.