INGREDIENTS

12 pickling cucumbers
2 Cups water
1-3/4 Cups Jalapeno White Balsamic Vinegar (or any “spicy” white balsamic vinegar)
2 Tbsp Dill Weed
1/2 Cup Sugar
8 Garlic cloves, chopped
1-1/2 Tbsp Kosher Salt
1 Tbsp Pickling Spice Blend
1-1/2 tsp Dill Seed
1/2 tsp dried Crushed Red Pepper (optional)

STEPS

Slice or spear cucumbers, if desired. Combine all ingredients except dill weed in large bowl.

Stir, let stand at room temperature 2 hours until sugar and salt dissolve.

Transfer 4 cucumbers to each of three 1-1/2-pint wide-mouth jars. Pour pickling mixture over to cover.  Add the dill leaf [dill weed] to each jar. Cover jars with lids and close tightly.

Refrigerate at least 10 days before serving. Pickles will stay fresh for up to 1 month. Keep refrigerated.

If you’re in a hurry and don’t have 10 days to wait,

Combine the vinegar, and spice mixture in a heavy, non-reactive saucepan. Bring liquid to a simmer over medium heat. Carefully pour the simmering vinegar-spice mixture into the jars, filling each to within 1/4-inch of the top (that’s called 1/4 inch “headspace”). Put lids and rings on the jars and close them tightly.

Allow the jars to cool (a wire cookie cooling rack works great) to room temperature before storing in the refrigerator. Pickles will be ready to eat in 24 hours (and should be eaten within a week).

* Feel free to use Traditional White Balsamic or Champagne Vinegar and 1 to 2 diced jalapenos to switch up your spicy pickles!

Cuisines:

5 Responses to Spicy Jalapeño Pickles

  1. Pingback: Do Try This At Home: Oktoberfest Party Menu and Recipes | allspiceonline.com

  2. Pingback: Vinegar 101 | allspiceonline.com

  3. Pingback: Hot And Spicy Food Day | allspiceonline.com

  4. Pingback: November Food (and Frivolous) Holidays | allspiceonline.com

  5. Pingback: Three cheers for the red (wine), white, and blue(berry) balsamic! | allspiceonline.com

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright 2011 allspice