Spicy Garlic Refrigerator Pickle Chips
Spicy serrano chili and garlic pickle slices ready in 24 hours.
In a nutshell: This authentic american spicy garlic refrigerator pickle chips comes together in just 20 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Fiery crinkle-cut cucumber pickle chips packed with sliced serrano chilis, garlic, mustard seeds, and zesty peppercorn brine.
Key Equipment
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Chef's Pro-Tips
- Use Kosher or Pickling Salt: Table salt contains anti-caking agents that make pickling brine cloudy. Pure pickling or kosher salt preserves crystalline clarity.
- Cool Brine Slightly for Crunch: For quick refrigerator pickles, let boiling brine cool for 5 minutes before pouring over vegetables to preserve crisp crunchiness.
Ingredients
8
servings
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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 ½ cups white vinegar
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2 tbsp salt
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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.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonFrequently Asked Questions
Refrigerate for 24 hours before eating. That rest is when the cucumbers absorb the spicy garlic brine and turn into proper pickles.
The 2 sliced serranos bring real heat. Use one pepper or remove the seeds for a milder batch.
Sealed in jars, refrigerator pickles keep several weeks. They stay crunchiest in the first couple of weeks.
Kirbys are best because their firm flesh stays crisp. Regular slicing cucumbers are waxier and soften faster in the brine.
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