Serves 1
Directions
- 1Heat 1 and a half cups of distilled white vinegar in a saucepan.
- 2Add 2 tablespoons of sugar to the vinegar.
- 3Add 1 tablespoon of salt to the vinegar mixture.
- 4Bring the liquid to a simmer.
- 5Stuff a mason jar full of sliced red onions.
- 6Add 1 teaspoon of allspice to the red onion jar.
- 7Add 1 teaspoon of black peppercorns to the red onion jar.
- 8Stuff a mason jar full of thinly sliced jalapeños.
- 9Tuck in some garlic cloves with the jalapeños.
- 10Add 1 teaspoon of whole cumin seeds to the jalapeño jar.
- 11Stuff a mason jar full of sliced English cucumbers.
- 12Tuck in some garlic cloves with the cucumbers.
- 13Add fresh dill to the cucumber jar.
- 14Add 1 teaspoon of black peppercorns to the cucumber jar.
- 15Pour the pickling liquid into the jalapeño jar until it's full.
- 16Pour the pickling liquid into the red onion jar until it's full.
- 17Pour the pickling liquid into the cucumber jar until it's full.
- 18Pop the lid on the jars.
- 19Store the jars in the fridge once they are cool.
Ingredients
- 1.5 cups distilled white vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- red onions
- 1 teaspoon allspice
- 1 teaspoon black peppercorns
- jalapeños
- garlic cloves
- 1 teaspoon whole cumin seeds
- English cucumbers
- fresh dill
- 1 teaspoon black peppercorns
Equipment
saucepanmason jarschopping boardknifemeasuring spoonsmeasuring cup
Tips
- For strong pickles, use the recipe as is. If you prefer a milder flavor, thin out the pickling liquid by using half water and half vinegar.
- You can store the pickles in the fridge for about a month.
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