Ingredients
- 3 tablespoons sea salt
- 1/4 cup apple cider vinegar
- 4 cups water (bottle water)
- 1 1/2 pounds cucumbers (Kirby cucumbers ...I used Costco cocktail cucumbers)
- Dill, fresh (few sprigs)
- 2 jalapeno peppers (1 red, 1 green), thinly sliced
- 1 habanero chile pepper (thinly sliced)
How to Make
-
Step 1: Mix the sea salt, vinegar and water in a large saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in 4-pint-size jars. Add the dill springs and slice peppers to the jars. The cucumbers should fit tightly and should come within 1/2 inch of the top of the container.
-
Step 2: Fill the containers with the brine to the top and tap on a flat surface to remove any possible air bubbles. Cover and refrigerate until pickled and chilled, at least 6 hours but preferable overnight. The pickles will last in the refrigerator for up to a few weeks.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.