Ingredients

The following ingredients have 4 Servings
  • 1 ½ lbs pickling cucumbers
  • 1 medium jalapeno pepper (quartered)
  • 2 cloves garlic (quartered)
  • 3 tablespoons chopped fresh dill
  • 1 ½ teaspoons whole black peppercorns
  • 1 ½ teaspoons ground coriander
  • 1 ½ cups white vinegar
  • ¾ cup apple cider vinegar
  • ¾ cup water
  • ¼ cup kosher salt

Instruction

  • Slice the cucumbers crosswise into 1/4-inch rounds or lengthwise into 1/4 inch slices. Arrange the slices in 1 quart jar and 1 pint jar (or 3 pint jars)
  • Divide the jalapeno, garlic, dill, peppercorns and coriander between the jars.
  • In a medium saucepan, bring the white vinegar, apple cider vinegar, water and salt to a simmer, stirring to dissolve most of the salt.
  • Divide the brine between the jars, and fill almost to the top. No need to leave any headroom.
  • Leave the jars on kitchen counter for at least 3 days. Then refrigerate for at least 2 weeks before eating.