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Spicy Garlic Cucumber Refrigerator Pickles / https://www.hwcmagazine.com
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5 from 2 votes

Spicy Garlic Cucumber Refrigerator Pickles

Spicy Garlic Cucumber Refrigerator Pickles are zesty, garlicky, spicy and perfect on top of any sandwich or as a side to any Asian inspired meal.
Prep Time15 mins
Total Time15 mins
Course: Appetizers/ Snacks
Cuisine: Chinese
Servings: 8
Calories: 13kcal
Author: HWC Magazine

Ingredients

  • 1 Glass jar
    350 - 450 ml container with lid
  • 1.5 cups Cucumbers
    Cut into ¼ inch slices
  • 1 tablespoon Black peppercorns
    whole
  • 4 cloves Garlic
    fresh peeled whole
  • 1 Dried chili pepper
    sliced – can also use a teaspoon of dried chili pepper flakes or fresh chilis. (adjust the amount of chili to your desired heat level)
  • ¾ cup Distilled Vinegar white enough to cover the cucumbers in the jar about ¾ cup (400 ml container) – it depends on how many cucumber slices you have packed into your jar.
  • 1 teaspoon Kosher Salt
    or pickling salt – not table salt (kosher salt without any additives or pickling salt lacks the iodine and anti-caking additives that turn pickles dark and the pickling liquid cloudy. Pickles made with table salt are still delicious, but your pickles will not stay bright green and your liquid may turn cloudy)
  • ½ teaspoon Stevia or to taste

Instructions

  • Wash your glass container with hot soapy water and rinse well. Let air dry. Wash your hands to prevent cross contamination
  • Pack sliced cucumbers, black peppercorns, garlic and dried chili peppers into clean glass jars .
  • Mix vinegar, salt and stevia together well and pour over cucumbers and spices in the glass jars. Cover and store in refrigerator.
  • Let sit for at least 6 hours, if you can wait that long and enjoy up to one month.
  • Enjoy!

Notes

Important Health Directives when making Refrigerator Pickles
  1. The most important health directive when making refrigerator pickles is making sure that you wash your jars with lids with super-hot and soapy water and rinse well and then let air dry. Glass jars are the best. We used these reseal able ones from France as they are so easy to use. There is no need to boil and sterilize your jars, but if you wish to, knock yourself out.
  2. In addition, be sure to use DISTILLED Vinegar for pickling or otherwise your pickling solution may turn cloudy. 
  3. Use Kosher Salt or Pickling Salt. Do not use table salt.  Kosher salt without any additives or pickling salt lacks the iodine and anti-caking additives that turn pickles dark and the pickling liquid cloudy. Pickles made with table salt are still delicious, but your pickles will not stay bright green and your liquid may turn cloudy. 

Nutrition

Serving: 1g | Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg