You'll want your onions sliced quite thinly, so I suggest using a sharp Chef's knife or a Mandoline slicer for this step. You can either slice it in whole circles, or chop the onion into halves, and then slice those pieces.

I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.If you like VERY spicy food, you may want more than 1 tablespoon of red pepper flakes. However, I’d suggest for the first time starting on the lower side and work your way up.

I tried a couple different ingredients for adding some spice — either dried red pepper flakes, which are nice because you probably already have some in your pantry, or some fresh peppers. Both worked but I think I liked the version with fresh peppers a bit better. I’m including quantities for either option in the recipe card so you can choose what works for you — if you’re growing peppers in your garden along with cucumbers, this would be a great use for both! Cookie and Kate 2010 - 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.

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I’m so excited about how easy this is! I read about the 3 week expiration but if we eat all the cucumbers the first week, could we just add more cucumber to the brine that’s left? Preheat the oven to 250°F. Place the jars in the oven for about 20 minutes. Once the cucumbers darken in color slightly, immediately remove them from the oven. The Peppers. Slice the chili peppers into rings and add them to a large bowl. You can use chopped green chilies if you'd like, but they look so wonderful in the finished recipe when sliced. Thank you so much for your kind words! I add the parsley at the same time as the other spices, you were absolutely correct. You’ll have to tell me what you think once you try them, and if you have any questions feel free to reach out! Thanks so much for your support!