[frozen-assets] Peppery Texas Pickles

 

Peppery Texas Pickles

Makes 3 quarts

Prep: 15 minutes, Chill: 48 hours, Freeze 8 hours

2 pounds pickling cucumbers, sliced
1 cup chopped fresh cilantro
6 small dried red chile peppers
4 garlic cloves, thinly sliced
1 large sweet onion, sliced
3 cups white vinegar (5% acidity)
1 cup water
1/3 cup sugar
2 Tablespoons canning-and-pickling salt
1 Tablespoon pickling spices

Place first 5 ingredients in a large plastic bowl (do not use glass).
Combine vinegar, 1 cup water and next 3 ingredients in a 4-cup glass
measuring cup.
Microwave at HIGH 3 minutes; remove from microwave, and stir until sugar
dissolves.
Pour hot mixture evenly over cucumber mixture.
Cover and chill 48 hours.
Spoon evenly into quart canning jars or freezer containers, leaving 1/2
inch of room at the top.
Seal, label and freeze pickles 8 hours or up to six months.
Thaw in the refrigerator before serving; use thawed pickles within 1 week.

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