Spicy Pickles

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Spicy Pickles

My eldest niece decided she wanted to help her mother (my sister) with planting their Vegetable garden in the spring.  In her own sassy way she chose jalapeños but to my sister’s chagrin, my sister doesn’t eat spicy peppers.

Autie to the rescue!

(Can you picture the cape?)

As I stated before, “there are few things in life as satisfying as biting into a crunchy pickle!” I upped the ante (pardon the pun) and made them garlicky and super-duper spicy with fresh (home grown) jalapeños    🌶

This is how you make them:

Bring the vinegar, water, sugar, garlic powder, mustard seeds, salt and pepper to a boi to make the brine.

Meanwhile place the dill, garlic and jalapeños with seeds inside a clean jar.

 Add in the cucumbers slices.

Pour the boiling brine into the jar.

Immediately put the lids on the hot jar (carefully).

Turn the jar upside down slowly a few times to make the cucumbers get covered and to mix the seasoning.

Let the jar sit on your counter until its cool enough to go in your fridge.

Refrigerate for at least 24 hours before serving.

 

 

As I stated before, “there are few things in life as satisfying as biting into a crunchy pickle!” I upped the ante and made them garlicky and super-duper spicy with fresh jalapeños    🌶 

 

 

 

Other recipes you might like:

Easy Pickles ^[4]

 

Danish Cucumber Salad ^[5]

 

Pickled Beets ^[6]

 

Print ^[2]