

This recipe is super simple and great for this time of year, when cucumbers are growing like mad. If you have a mandoline it helps with slicing (I have this one). This recipe can apply to all sorts of veggies (I’ve added carrot, ginger, string beans, whatever I have too many of) and it’s spicy, consider yourself warned…it’s really spicy (reduce the jalapenos to half this amount if you’re not looking for lots of spice)! The mason jars are helpful, but not necessary. Any closed container will do. These are not the pantry type of pickles, so make sure to refrigerate them right away. They’ll last in the refrigerator for three weeks, but you’ll likely eat them all first.
Ingredients:
5 Pickling Cucumbers, 2 Fresh Jalapenos, 2 tbsp Sugar, 2 tsp Salt, 2 tsp Caraway Seeds, 2 tsp Celery Seeds, 4 cups Apple Cider Vinegar, 4 cups White Vinegar
Directions:
Slice cucumbers and jalapenos as evenly as possible, add to two containers in equal parts.
Combine all remaining ingredients together and divide to fill two containers. All contents should be covered with liquid.
Refrigerate for 4 hours before eating, enjoy!
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