1 / 1
Spicy Garlic Sour Pickles
These crisp, tangy pickles pack a serious punch with generous amounts of fresh garlic and sliced jalapenos. A simple white wine vinegar brine balances the heat with just the right amount of salt and sugar. You can make them as a quick refrigerator pickle for immediate snacking or process them in jars to stock your pantry. They add a bright, spicy crunch to sandwiches, burgers, or a 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 and arrange them in a 1-gallon container along with the chopped garlic and sliced jalapenos. Alternatively, pack the vegetables and aromatics evenly into three or four pint jars for long-term pantry storage.
- 2Whisk the granulated sugar and kosher salt into the hot water until fully dissolved, then stir in the white wine vinegar to complete the brine.
- 3For a quick refrigerator batch, pour the prepared brine directly over the vegetables in the large container. Let the mixture cool completely, then cover and chill in the refrigerator for at least 24 hours before serving.
- 4For pantry storage using pint jars, pour the brine into each packed jar, leaving appropriate headspace. Process the sealed jars in a boiling water bath for 10 minutes, then remove and let them cool completely.