MMM These are so crispy and crunchy and salty and tart and garlicky! With a dab of spice!
This recipe will make 4 large or 8 small mason jars.
2 jalapeno peppers - seeded and sliced
4 cups vinegar of your choice (I used apple cider vinegar)
4 cups water
5 TBLS pickling salt
8 spoonfuls black pepper corns (1 per small jar, or 2 per large)
Fresh dill sprigs (2 per small jar, or 4 per large)
1 jar chopped garlic (1 TBLS per small jar, 2 per large jar) You can use fresh chopped garlic too. :)
Start by simmering the vinegar, water and salt. While this comes to a simmer, add the pepper, garlic, jalapeno and dill to each jar. Then, tiger stripe the cucumbers, and slice them however you want. I usually slice it down the center, then cut into 1/2" thick chunks. Fill each jar to the very top, packing the cucumbers in the best you can.
Once the liquid comes to a simmer and all the salt is dissolved, pour into each jar, leaving about 1/2" at the top. Put the lid on, and shake them up to get the garlic and peppers mixed in really good. Place in the fridge. Best after about a week, they get more spicy and more tart the longer they sit :)