24 Hour Cucumber Pickles With Chile Peppers |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 5 |
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These cucumbers will be ready to eat within 24 hours but do get more flavourful if allowed to sit longer. Because they do not need a water bath, they are easy to prepare but they must be stored in the refrigerator. They can be kept up to a month Ingredients:
5 medium english cucumbers, cut into 1/4-inch slices |
1 medium red onion, thinly sliced |
1 tablespoon celery seed |
1 tablespoon salt |
1 cup white vinegar |
1/2 cup fresh lime juice |
1/4 cup raspberry vinegar |
2 cups white sugar |
1 teaspoon crushed red pepper flakes |
2 medium hot red chili peppers, fresh, halved lengthwise |
Directions:
1. Do not peel the cucumbers. Wash them well and cut into slices.
2. Place the cucumber, onion, celery seed and salt in a bowl and refrigerate for half an hour. Toss several times.
3. Simmer the white vinegar, lime juice, raspberry vinegar and sugar in a saucepan, heating just long enough to dissolve the sugar. Stir in the dried red chilies, remove from the heat and allow to cool.
4. Pack the cucumber and onion slices into sterile jars. Slip half a red hot pepper, facing outwards, down the side of each jar. Ladle the vinegar brine over, making sure the contents are entirely covered in liquid.
5. Seal the jars with sterilized lids.
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