Pickles are a top 5 favorite food for me. If you are a vinegar, salt or spice fan, then you need to try these pickles! The recipe couldn’t be more simple to make and they are a perfect snack or addition to your sandwich.
Fresno chilis have a subtle heat and pair really well with the strong flavors from the dill. I also love how the red looks in contrast to the green from the cucumbers. Pretty food really does taste better! Don’t feel like you need to limit yourself to chilis and cucumbers. Onions, bell peppers and carrots would all be delicious with this same recipe. Pickling is a great option to preserve vegetables that might otherwise go to waste.
Pickles are a fermented food meaning they have probiotics that promote a healthy gut. Although there is a loss of Vitamin C from the cucumbers, in the pickling process, other nutrients such as B vitamins can become amplified. A healthy gut goes further than just making you feel better, it also helps you absorb certain nutrients. Research shows that probiotics can help with bloating, indigestion, clearer skin and a better immune function. Plus so many delicious foods promote gut-healthy probiotics – sauerkraut and kimchi are some other great options.
Prep Time: 10 min / Fermentation Time: 1 week / Servings: 5 – 16 oz jars
- 4-5 english cucumbers, sliced
- 4-5 fresno chilis, sliced
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 1 teaspoon sugar
- 1 large bunch of dill (1 pkg from the grocery store will work)
- 10 medium to large garlic cloves (smashed and skins removed)
- Approx. 50 peppercorns (10 per jar)
- Add the water, vinegar, salt and sugar to a medium sauce pan. Heat and bring to a boil. Stir until the salt and sugar dissolve. About 3-5 minutes.
- Remove from the heat and let it cool to room temperature.
- Add the cucumbers and fresno chilis to the 5 jars. Make sure to leave room for the brine so do not pack them too tightly.
- Add 2 garlic cloves, a large handful of dill (about 1 tbsp) and 10 peppercorns to each jar.
- Add enough brine to completely cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week before eating. Pickles will be good, if kept in the refrigerator, for about 6 weeks.
*Recipe adapted from Self Proclaimed Foodie.