These Spicy Quick Pickled Cucumbers are so easy and delicious, you’ll want to have a jar in the fridge all summer long!
I was thrilled to see that the April challenge for the Food In Jars Mastery Challenge was quick pickles! Quick pickles are my favorites! I belong to a CSA and sometimes during the summer I find myself overwhelmed with all the veggies that I am getting. While I like to regular can some of them, like these Simply Good Dill Pickles or these Pickled Cauliflower, sometimes I just have the time or the energy to bring out all the canning stuff. That’s where quick pickles are a lifesaver!
Quick pickles are basically pickles that you don’t can. You store them in the fridge, where they will typically keep for two weeks to two months. Mine never last very long. Some of my favorite quick pickles are: Winey Briney Quick Pickled Asparagus and these Quick Pickled Onions. Quick pickles are perfect for snacking, garnishing sandwiches or salads and served with grilled meats, fish or poultry.
Spicy Quick Pickled Cucumbers are so easy!
With quick pickles you don’t have to be quite as precise as you do with regular canning. You are not trying to preserve them for a long time, just long enough for you to get around to eating them. Some have you heat the brine and some don’t. I’ve tried both ways and honestly I can’t tell a difference. I think if you want the veggies to soften a bit, then pouring over a warm brine will help. With these cucumbers, I just shook all the brine ingredients in a jar and poured over the cucumbers. Easy peasy. They’ll be tastier if you let them sit in the fridge for a couple of days before eating.
Spicy Quick Pickled Cucumbers
These spicy quick pickled cucumbers are so easy and delicious!
- 5 small pickling cucumbers cut in half lengthwise
- 3/4 cup apple cider vinegar
- 2 tbsp honey
- 1 tsp kosher salt
- 2 hot red peppers with a small incision in each
Sterilize a one quart jar with a lid.
Pack the cucumbers into the jar and add the two hot red peppers.
In another jar combine the vinegar, honey and salt. Shake to combine. Pour over the cucumbers and peppers. Cap the jar and store in the fridge overnight.
Best if eaten within the week.