Piquant Pickles

This 24 oz jar contains two (2) whole cucumbers, two (2) cucumber spears, and two (2) sliced cucumbers.

First things first: These pickles bite back.

The following recipe makes nearly the perfect amount of liquid to use with a 36 oz container (when the displacement of the cucumbers and the peppers in the jar is taken into account.) Given the vessels I have handy, I often find myself splitting the brine between a 24 oz container and a 12 oz container, and then making small tweaks between the two such as cutting the cucumbers differently.

The recipe is as follows:

In a pot on the stove, heat the following ingredients into a boil:

1 ½ cups Filtered Water

1 cup Distilled White Vinegar

1/8 cup Granulated Sugar

2 tsp Coriander Seed (Whole)

2 tsp Black Peppercorn (Whole)

2 tsp Dill Seed

2 tsp Mustard (Whole Grain)

2 tbsp Pickling/Kosher Salt

While the mixture on the stove is heating up, prepare the following ingredients and toss them into a pan to brown. This should only take a couple minutes.

5 Garlic Cloves, diced

3 Habanero Peppers, halved

4 Chili Peppers, diced

Once browned, add the contents of the pan into the boiling liquid, and reduce it to a simmer for five minutes to let the juices thoroughly fuse.

The cucumbers can be cut (or not!) into any shape, and then placed into the container(s). The number of cucumbers used varies depending on how large the jar is, but I like to really crowd the container with plenty of them.

5-6 Persian Cucumbers

Carefully pour the liquid over the cucumbers, and then seal the jar(s) shut. Let it cool to room temperature before placing it into the refrigerator. At minimum, leave the container shut for 24 hours, but I personally like to wait at least 2-3 days before opening it for the first time.

Final Notes: I like to eat these pickles as a snack, but they’d fit great as an ingredient in a larger meal. Tinker with the element proportions for more or less flavor kick. Most importantly though, enjoy.

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