Recipe: Spicy Pickles

Spicy Pickles

Yields: 2 qts



For each 1-qt jar, use 12 oz. of vegetables

Asparagus: blanched 1 minute and cooled

Broccoli stems: peeled and cut into sticks

Carrot sticks: blanched 2 minutes and cooled

Cauliflower florets: blanched 1 minute and cooled

Green beans: steamed 2 minutes and cooled

Cucumbers: quartered or thinly sliced



3 Tbs. Kosher salt

2 Tbs. Sugar

1 ¼ C Distilled white vinegar

1 Tbs. Whole black peppercorn

2 C Water

2-3 Bay leaves

6 Large cloves garlic

1 C Orange juice

4 to 6 red or green chiles, halved lengthwise

½ Small red onion, thinly sliced


Pack vegetables into 2 clean 1-qt glass jars.  In a medium saucepan, combine salt, sugar, vinegar, peppercorns, water, bay leaves and garlic. Bring to a boil, whisking until salt and sugar dissolve.  Let cool.  Add orange juice, chiles and onion.  Pour brine over the vegetables, making sure chiles are tucked between vegetables.  Add water if necessary so that vegetables are submerged.  Close the jars and refrigerate overnight or up to 1 month.