And it's pickle season! Well, it's always pickle season in my house. I just happened to stop at the Asian mart this weekend and found some great green beans, cucumbers, radishes (not pictured) and hot peppers, of course. This recipe calls for cucumbers, but you could have a mix- can't go wrong there!
Spicy Pickles
8 kirby cucumbers
1/2 onion, sliced
a few dill sprigs
1-2 red cayenne peppers, sliced
1 Tbs peppercorns
2-3 garlic cloves
1 tsp mustard seeds
1 tsp sugar
2 c white vinegar
1/2 c water
2 Tbs Kosher salt
1. Make sure to wash all vegetables very well.
2. Place cucumbers, onion, dill, peppers, peppercorns, garlic, mustard seeds and sugar in mason jar.
3. Heat vinegar, water and salt on medium. Bring to light boil.
4. Fill the jar with the boiling brine, leaving 1/2″ of head space, wipe the rim of the jar with a clean towel. Add the screw-on band.
5. Let cool. Listen for the "POP!" of the top. Refrigerate minimum of 5 days.
6. Enjoy!
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