Bring a jar of these pickles to your next picnic or bbq. I love the taste of these crisp slightly sweet, tangy and a bit spicy pickles on hot summer days. This recipe is complements from our friends at Olive ‘n Kickin. But plan ahead. They take 10 days for the flavors to set and the pickles to be ready.
Ingredients
- 10 – 3 to 4 inch long pickling cucumbers
- 2 cups water
- 2 cups Olive This! Jalapeno White Balsamic Vinegar
- 1 bunch fresh dill weed
- 1/4 cup white sugar
- 4 whole cloves garlic
- 2 tablespoons kosher or pickling salt
- 1 dried bay leaf
- 1 teaspoon peppercorns
- 2 whole hot chili, stem removed (optional – we used Serranos)
Directions
In a medium sauce pan, combine the water, vinegar, sugar, salt, bay leaf, and peppercorns. Bring to a boil over medium heat. Slice a very thin piece off the end of each cucumber and arrange cucumbers, garlic, and chilis in a large mouth jar or two smaller jars.
Pour in the hot, boiled, pickling liquid over the pickles in each jar, completely covering the pickles. Place a sprig of fresh dill into each jar and seal with lids while still hot.
Refrigerate for 10 days before eating. Use within 1 month.
OR, optionally, slice the cucumbers in thick slices before placing them in the jar and they will be ready in only 3 days!!
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).