Spicy Garlic Refrigerator Pickle Chips
Spicy serrano chili and garlic pickle slices ready in 24 hours.
Fiery crinkle-cut cucumber pickle chips packed with sliced serrano chilis, garlic, mustard seeds, and zesty peppercorn brine.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
8
servings
-
2 lbs Kirby cucumbers, crinkle sliced
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2 large serrano chilis, sliced into rings
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8 cloves garlic, smashed
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1.5 cups white vinegar
-
2 tbsp salt
Step-by-Step Instructions
Pack Jars
Pack cucumber slices, serrano rings, and garlic into jars.
Boil Brine
Boil vinegar, water, and salt. Pour hot brine over cucumbers.
Refrigerate
Seal and refrigerate 24 hours before eating for intense spicy crunch.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes! You can freeze this dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.