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Spicy Garlic Quick Pickles

Spicy Garlic Quick Pickles

I looooove me some spicy pickles but I also love the ease of the quick pickling method. These won’t store as long as those treated to a water bath but they will be crunchier and ready within hours. They can be stored in the fridge for up to a couple of weeks but these are so fabulous, I doubt that they will stick around much longer than that anyway. Great on sandwiches or just for snacking, these garlicky, spicy bites of pickled bliss will keep you reaching for more. If you want less spicy pickles, simply reduce your pepper slices. These have a bite to them!

Spicy Garlic Quick Pickles

6 pickling cucumbers or baby cucumbers, sliced in 1/4-inch rounds
3 tablespoons garlic, minced
2 - 3 jalapenos, sliced
32 oz. white or white wine vinegar
2 cups water
8 teaspoons salt
8 teaspoons peppercorns (I like the tri-color peppercorn mix)
4 teaspoons mustard seed

Sterilize three 1 1/2-pint mason (a.k.a. Ball) jars, lids and rings.

Equally divide the cucumbers, garlic and jalapenos into the three mason jars.

Meanwhile, over medium-high heat, combine the vinegar, water, salt and peppercorns. Heat to a boil, then turn off.

With a funnel fitted over the jar, pour the vinegar mixture over the cucumbers and let marinate in the fridge for 12 hours. Enjoy!

2014 Vegan Street

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