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Spicy Garlic Sour Pickles
Crisp, tangy, and unapologetically bold, these homemade pickles pack a serious punch. You'll load the jars with fresh garlic and sliced jalapenos, then pour over a simple white wine vinegar brine that perfectly balances the heat. You can stash them in the fridge for quick snacking or process them in a water bath to stock your pantry for months. They'll bring a massive upgrade to your next sandwich, burger, or casual cheese board.
Ingredients
- 2 lbs/1 kg pickling cucumbers or firm vegetables of your choice
- 15 garlic cloves, coarsely chopped
- 4 large jalapeno chiles, sliced, seeded if desired
- 3 cups/710 ml hot water
- ⅓ cup/16 g kosher salt
- ⅓ cup/60 g granulated sugar
- 6 cups/1.5 L white wine vinegar
Instructions
- 1Slice the cucumbers or chosen vegetables. Pack them tightly into a 1-gallon container or divide them evenly among three to four pint jars, layering the pieces with the chopped garlic and sliced jalapenos. Packing them tightly prevents the vegetables from floating above the brine.
- 2Whisk the granulated sugar and kosher salt into the hot water until fully dissolved. Stir in the white wine vinegar to complete the brine.
- 3Pour the prepared brine directly over the vegetables, ensuring they're completely submerged.
- 4For refrigerator pickles, let the mixture cool completely. Cover and chill in the refrigerator for at least 24 hours before eating so the flavors can develop.
- 5For pantry storage, leave appropriate headspace in your pint jars and seal them. Process the jars in a boiling water bath for 10 minutes, then carefully remove them and let them cool completely.
Notes
- Storage: Refrigerator pickles will keep in the fridge for up to 2 months. Canned pickles can be stored in a cool, dark pantry for up to a year.
- Swap: You can use this same spicy brine for green beans, carrots, or cauliflower florets.
- Tip: If you prefer milder pickles, remove the seeds and ribs from the jalapenos before slicing.