Spicy Quick Pickles
Prep time
Total time
Serves: 12 pickles
  • 6 pickling cucumbers, halved
  • 5-10 fresh thai chili peppers, whole
  • 2 cups white vinegar
  • 4 cups water
  • 1 tbsp sugar
  • 1 tbsp garlic, minced
  • 1 tbsp dill seed
  • 1 tsp coriander seeds
  • 1 tbsp canning salt (you do not want to use table salt)
  1. Sterilize 2-24 ounce jars and dry completely.
  2. Wash pickling cucumbers and cut in half. You might have to cut them down depending on the size of your jar. Place cucumber halves in your jars, packing tightly.
  3. Add desired number of thai peppers into jars and set aside.
  4. In a saucepan, combine water, vinegar, sugar, garlic, salt, and spices, and bring to a boil. Remove from heat.
  5. Once cooled slightly, pour brine with spices over the cucumbers in the jar. Close tightly.
  6. Place jars in refrigerator and wait 24-48 hours (or longer, the longer you can wait, the better), then open and enjoy!
Recipe by SoFabFood at https://sofabfood.com/diy-spicy-quick-pickles/