Serves 1
Directions
- 1Slice the pickling cucumbers into quarter-inch rounds.
- 2Slice the jalapeño peppers and onion.
- 3Toss the sliced cucumbers, jalapeño peppers, and onion with pickling salt.
- 4Refrigerate the mixture for two to three hours to sweat, then drain without rinsing.
- 5Add mustard seed, celery seed, cloves, and turmeric to the bottom of a glass jar.
- 6Pack the vegetables tightly into the jar.
- 7Combine apple cider vinegar, water, and sugar in a saucepan and bring to a boil.
- 8Pour the hot brine over the vegetables in the jar, making sure to avoid spills.
- 9Allow the jar to cool to room temperature.
- 10Wait at least one to two weeks for the flavors to develop before enjoying the pickles.
Ingredients
- 6 to 8 pickling cucumbers
- 2 jalapeño peppers
- 1 green onion
- 1 pink habanero
- 2 Tbsp. pickling salt
- 1 Tbsp. mustard seed
- 0.5 tsp celery seed
- 0.25 tsp cloves
- 0.5 tsp turmeric
- 3 cups apple cider vinegar
- 1 cup water
- 2 cups sugar
Equipment
cutting boardknifelarge bowlcolanderglass jarsaucepan
Tips
- This next step is commonly skipped, but I highly recommend tossing the veggies with the salt and letting them sit in the fridge for two to three hours. This is called sweating and it draws out moisture from the cucumbers helping them stay crisp for longer.
- For the best flavor, you need to wait at least one to two weeks before opening them, but trust me, it's worth it for flavor-infused crunchy pickles.
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