24 Hour Cucumber Pickles With Chile Peppers Recipes

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.

Steps:

• In a non-reactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes.

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.

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.