sweet & spicy garlic refrigerator pickles - ChinDeep

Name: sweet & spicy garlic refrigerator pickles - ChinDeep
Cuisine: Asian
Ingredients: 2 cups white or apple cider vinegar; 1 Tablespoon salt; 2 cups sugar; 1 Tablespoon celery seed; 1 Tablespoon black peppercorns; 1/2 teaspoon (or more) cayenne pepper; 6 large cucumbers, peeled and sliced very thin; 15 mini sweet bell peppers, stems and seeds removed, sliced; 1 large white or yellow onion, peeled, halved, sliced thin; 6 large cloves garlic, chopped; ~Melissa

2 steps

Updated at: Thu, 17 Aug 2023 12:04:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories2154 kcal (108%)

Total Fat4.9 g (7%)

Carbs520 g (200%)

Sugars433.6 g (482%)

Protein20 g (40%)

Sodium7066.1 mg (353%)

Fiber18.1 g (65%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 cupswhite vinegar

or apple cider

1 tablespoonsalt

2 cupssugar

1 tablespooncelery seed

1 tablespoonblack peppercorns

½ teaspooncayenne pepper

6cucumbers

large, peeled and sliced very thin

15mini sweet bell peppers

stems and seeds removed, sliced

1white onion

large, or yellow, peeled, halved, sliced thin

6 clovesgarlic

large, chopped

Instructions

Step 1

Mix vinegar, salt, sugar, celery seed, black peppercorns, and cayenne pepper in a saucepan. Boil, stirring constantly, until sugar is dissolved. Remove from heat. Cool completely. Slice cucumbers, peppers, and onion into a large glass mixing bowl, or stainless steel bowl. Chop garlic and add this to the cucumber mixture. Pour cooled brine mixture over the vegetables. Stir to combine. Push veggies under liquid and weigh down with a heavy plate or bowl so veggies remain completely immersed. Allow to rest, at room temperature, for 6 hours. Transfer to large, sterilized canning jars. Cover tightly and refrigerate. These will keep for 4 to 6 weeks in the refrigerator.

Step 2

Enjoy!

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