SPICY QUICK PICKLES

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Spicy Quick Pickles image

A quick soak in a spicy, tangy brine transforms cucumbers into pickles that are perfect for snacking, stacking on a burger or piling on a charcuterie board. The combination of serrano chiles and sambal oelek gives these quick pickles a fiery kick while a touch of sugar balances the heat.

Provided by Justin Chapple

Categories     side-dish

Time 6h10m

Yield 1 quart

Number Of Ingredients 8

12 to 14 ounces Persian, kirby or English cucumbers, cut into chunks (see Cook's Note)
4 serrano chiles, halved lengthwise
3 scallions, cut into 2-inch lengths
1 cup water
1 cup distilled white vinegar
2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon sambal oelek

Steps:

  • Stuff the cucumbers, chiles and scallions into a 1-quart glass or plastic jar with a tight-fitting lid.
  • In another 1-quart jar, combine the water, vinegar, salt, sugar and sambal oelek. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

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