Refrigerator Pickled Cucumbers

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

1 cup white vinegar
4 cups water
1 teaspoon salt
1 tablespoon sugar
4-5 cloves garlic, peeled
1 tablespoon pepper corns
2 hot peppers
5 bay leaves
1 teaspoon dill seed (or fresh dill)
mini cucumbers (2 lbs)
mason jars

Instructions:

Wash the cucumber and slice off the ends. You can prepare them any way you like your pickles (slices, wedges, whole, etc). The smaller they are the less time they need to pickle.

In a pot bring the vinegar, water, salt, sugar, dill seed, pepper corns, bay leaves, garlic cloves, and chilies to a boil. I leave the chiles whole and uncut, I can’t handle a lot of spice, feel free to experiment if you can! Then, simply pour the hot liquid over the pickles (that you’ve shoved into the mason jars), secure the lid and place in the fridge for about a week. After a little patience on your part, the pickles will be ready for consumption!

From cupofseider.com