I’ll admit I have never pickled anything before. I’ve always found it so intimidating and thought that it was so hard, but was I ever wrong. This was my first attempt at making homemade pickles and I really can’t believe how easy it was. I started looking up various recipes online and decided to take bits and pieces from numerous recipes and make my own. They turned out pretty good, however, I think I probably would have used less red pepper flakes. They came out rather spicy and although the kids like them, I think they would be better with less kick. So here is my recipe, and feel free to omit the red pepper if you don’t want the heat.
WHAT YOU WILL NEED
- 10 small cucumbers
- 1-1/2 cups of white vinegar
- 4 Tablespoons kosher salt
- 2 jalapeños cut and seeded
- 1 tablespoon whole cumin
- 1 tablespoon of peppercorns
- Fresh dill
- 5 cloves garlic, peeled and coarsely chopped
- 1/4 cup sugar
- 2 cups hot water
In a saucepan, mix the sugar and salt into the water and boil. Once the sugar and salt has dissolved, add the vinegar and let sit. While the water is boiling, cut and seed the jalapeño peppers, chop and peel the garlic, and add the peppercorns, cumin, red pepper and dill to the mason jars.
Next, add the cucumbers to the jar making sure they are in snuggly. While the water mixture is still hot, pour the liquid into the jars. Be careful not to spill the liquid on the mouth of the jars. If you do, make sure to wipe them clean. The sugar in the water will make the lid stick and it will be hard to open later.
Seal the jars and let them cool completely before storing in the refrigerator. This recipe will make enough for 2 jars. Let them sit in the fridge for at least 3 days before eating, and they’ll be crisp and oh so good!