24 Hour Cucumber Pickles With Chile Peppers Recipes

24 HOUR CUCUMBER PICKLES WITH CHILE PEPPERS

Steps:

• Do not peel the cucumbers. Wash them well and cut into slices.
• Place the cucumber, onion, celery seed and salt in a bowl and refrigerate for half an hour. Toss several times.
• Simmer the white vinegar, lime juice, raspberry vinegar and sugar in a saucepan, heating just long enough to dissolve the sugar. Stir in the dried red chilies, remove from the heat and allow to cool.
• Pack the cucumber and onion slices into sterile jars. Slip half a red hot pepper, facing outwards, down the side of each jar. Ladle the vinegar brine over, making sure the contents are entirely covered in liquid.
• Seal the jars with sterilized lids.

ORIGINAL ENGLISH ONE HOUR CUCUMBER PICKLE

Steps:

• Scrub cucmber under cold running water and cut into very thin slices. (a mandolin works well).
• Rough crack peppercorns.
• Combine all ingredients in a bowl, making sure cucumber slices are covered with liquid.
• Cover with plastic wrap and refridgerate for one hour.
• Serve chilled.

AUNT ROSE'S REFRIGERATOR PICKLES

Steps:

• Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
• Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.