When it comes to pickling, I usually stick to just peppers (typically jalapenos), but with the addition of my wife’s raised beds, we’ve had a plethora of cucumbers the past month. So many that we’ve resorted to giving many of them to neighbors and friends. The surplus also gives me an opportunity to experiment a bit with making spicy pickles for the first time.

With this pickling, I’m keeping things simple and not opting for long term storage so the hot water bath typical at the end of the process is not part of this recipe. And of course the variety of cucumber and peppers you use will vary depending on your tastes.

Ingredients

  • cucumbers (sliced however you wish)
  • peppers (I went with 12 Aji Charapita)
  • 1½ cup water
  • 1 cup distilled white vinegar
  • ⅛ cup sugar
  • 2 tsp coriander seed
  • 2 tsp peppercorn
  • 2 tsp dill seed
  • 2 Tbsp sea salt
  • 4 cloves garlic
pickling ingredients

Cooking Directions

And this is where the “simple” to this post title comes in. Take everything except for the cucumbers and peppers, toss ’em in a pot and bring to a boil. While that’s going on, add your sliced cucumbers and peppers to your jar. I stuffed them in nice and tight.

Once your pickling liquid has come to a boil, carefully pour it into the jar, thoroughly covering its contents.

pickling ingredients

Seal that thing up and stick it in the fridge for 4-5 days. This allows everything to come together a bit, marrying the flavors nicely. With this particular ratio of Aji Charapita, my pickles weren’t overly peppery by any means, but the warm tingle was a nice touch to a tasty treat.

I don’t anticipate having to keep these in the fridge for more than a week. After just six days most of the pickles are already gone. Enjoy!