Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
1 day 30 mins
Total Time:
1 day 55 mins
Servings:
20
Yield:
1 quart
Ingredients
3cupswater
1 ½cupswhite vinegar
2habanero peppers, sliced
2clovesgarlic, sliced
1serrano pepper, sliced
2tablespoonswhite sugar
2tablespoonssalt
1teaspoonblack peppercorns
1teaspoonpickling spice
1teaspooncrushed red pepper flakes
3largecucumbers, sliced
4sprigsfresh dill
Directions
Inspect 1 quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
Meanwhile, combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot; bring to a simmer.
Remove from the heat and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
Place cucumbers and dill into the hot, sterilized jar. Ladle in warm brine until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly.
Refrigerate for 1 to 3 days before eating.
Recipe Tip
Use the leftover brine to make pickled peppers if you like. Slice 1 to 2 cups of habaneros, jalapeños, and/or serranos, place into a jar, and cover with brine. Let cool to room temperature, then cover and refrigerate.
Nutrition data for this recipe includes the full amount of brine. The actual amount consumed will vary.
Nutrition Facts (per serving)
| 18 | Calories |
| 0g | Fat |
| 4g | Carbs |
| 0g | Protein |
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