Simple and quick pickled cucumbers with chili peppers can add to sandwiches, hamburgers or garnish cocktails. Pickle cucumbers in this pickle of sea salt, apple cider vinegar and water and the very next day you can please yourself delicious spicy appetizer. An excellent company in the bank will make cucumbers dill for aroma and spicy taste, as well as chopped chili peppers thin rings. They not only fill cucumbers with their taste, but also themselves will be a great snack. Put in the jar two pods in the measure of hot jalapenos and the pod of one of the sharpest peppers – habanero. You can also control the severity of the brine yourself, clearing the pods from explosive seeds or using peppers неочищенными. 
AT ремя: 20 мин. Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg cucumbers (about 6 small or 4 large)
- 100 gr. sea salt (about 1/3 tbsp. + 1 tbsp. l.)
- 0.5 tbsp. cider vinegar
- 8 tbsp. bottled water
- A few twigs of fresh dill
- 2 jalapeno pods (1 red, 1 green), thin chopped
- 1 thinly sliced habanero pepper
Recipes with similar ingredients: pickled cucumber, cucumbers, pickles, sea salt flakes, apple cider vinegar, jalapeno peppers, habanero pepper, dill
Recipe preparation:
- Combine sea salt, vinegar and water in a large saucepan and bring to a boil. Reduce heat and cook for 5 minutes. Remove the brine with fire and let it cool a little. Arrange the cucumbers vertically in two liter cans. Add sprigs of dill and chopped pepper. Cucumbers should fit snugly together and be 1 cm from edges of the can.
- Fill the cans with brine to the top and tap the cans flat surface to remove possible air bubbles. Close the lid and refrigerate for 6 hours, preferably on night. Pickled cucumbers can be stored in the refrigerator until several weeks. Exit: 1.9 l.
