Spicy Pickle Recipe

My boyfriend and I absolutely love this recipe. I made them the first time after making a greek dinner (hummus, falafel, tzatziki, yogurt dressing) and had leftover ingredients. I didn't know what to do with my extra dill and cucumbers except make pickles.

Apple Cider Vinegar

Water

Salt

Cucumbers

Fresh Dill

Whole Black Peppercorns

Jalapeños and/or Serrano Peppers

Garlic cloves, cut in half

Fresh onions, chopped

First measure how much liquid you need by filling up your container half way with vinegar and filling the rest with water, leaving room for your pickles, about 3 inches to the top. Note: it's better to be left with too much liquid than not enough. Try to measure about half water and half vinegar but don't worry about being too exact. After measuring, pour the liquid into a small pot and add about 1 Tablespoon of salt. A little more or less depending on the size of your jar. Place on the stove and bring to boil.

Serrano pepper: spicier than
a jalapeño. 

While your liquid is heating, add everything else to your jar. You can either cut your cucumbers into spears or into slices. If I have a skinnier jar I cut slices but if I'm using a large pickle jar I cut spears and top with round slices. The amount of your added ingredients depends on how you like your pickles. I added one whole serrano pepper, about 5 black peppercorns, 2 cloves of garlic, about 1 Tablespoon of chopped onion and a handful of dill. You can't really mess it up. J If it's too spicy or garlicky for you, next time use less.





Once your liquid is boiling, pour the hot mixture over your cucumbers leaving about one inch. Tap the bottom of the jar to the counter to release any air pockets. Continue tapping until little or no air bubble are being released. Secure the top tightly and let sit for about an hour or so.


Once the jar is cooled, place in fridge for 24 hours. Do not open and let any air in for the next two days.

 After two days of patiently waiting, open your pickles and enjoy. : )