Ingredients
- 8–10 kirby cucumbers
- 2 tablespoons kosher salt
- For the Brine:
- 2 cups water
- 1 cup distilled vinegar
- 1/2 cup slivered onions
- 6 cloves garlic, smashed
- 1 jalapeno, sliced
- 4 teaspoons kosher salt
- 2 teaspoons mustard seeds
- 2 teaspoons black peppercorns
- 8 sprigs fresh dill
Instructions
- Slice the cucumbers in half or quarters and place them in a colander. Sprinkle the kosher salt over them and set aside for 20-30 minutes. Rinse the salt off the cucumbers.
- In a small pot, combine the water, vinegar, slivered onions, smashed garlic, sliced jalapeno, kosher salt, mustard seeds, and peppercorns. Bring to a boil and simmer for 5 minutes. Remove from heat and let the mixture cool.
- Place the cucumbers in a jar or glass dish, and add the fresh dill sprigs.
- Pour the cooled brine mixture over the cucumbers, making sure they are fully covered. Let the mixture cool to room temperature.
- Once cooled, cover the jar and place it in the refrigerator. Let the pickles sit for 1 week before serving.
- Store in the refrigerator for several months.
Notes
- For extra heat, leave some of the jalapeno seeds in the brine.
- If you prefer a milder flavor, reduce the amount of jalapeno or omit it entirely.
- These pickles can be served as a side dish, topping for burgers, or a tasty snack.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Refrigerating
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 38 kcal
- Sugar: 3g
- Sodium: 510mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
