Ingredients

The following ingredients have 4 Servings
  • Cucumbers (sliced (I used a fancy little English cuke here, but you can use whatever you like) // enough to nearly fill a quart jar)
  • Fresh garlic (minced or thinly sliced // 2-3 large cloves per quart jar)
  • Sweet yellow onion (small chopped // 1 small onion per quart jar)
  • Dill seed (yes, seed NOT weed // about a tablespoon per quart jar)
  • Salt // 1 -2 tablespoon per quart jar
  • White vinegar
  • Filtered water
  • Fresh jalapeno (chopped // 1 small jalapeno per quart jar)
  • optional: sweet red pepper // just a few pieces in the jar to signal that it's the hot pickles

Instruction

  • Add cucumber, onion, and garlic to a large bowl.  Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
  • Place chopped jalapeno at the bottom of each jar, then pack cucumber mixture into mason jars.  Pour vinegar into jar until it is about 1/4 - 1/3rd full.  Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake. Taste your brine (no, SERIOUSLY) - this is your opportunity to make adjustments!
  • Refrigerate and ENJOY!