Vary the amount of spice to suit your taste, but the heat from the hot pepper combined with the sweet bread & butter taste is wonderful. The pickled onions and peppers can be chopped and make a great accompaniment for a charcuterie board of meats and cheeses. Next time pickling cucumbers are in abundance at your market, try these!
- cucumbers (5-10 depending on size), cut into slices
- white onion 2-3 medium, sliced in half-rings
- red, yellow bell peppers 1 each, cut into strips and then cut into chunks
- Jalapeno – 2, thinly sliced (with seeds)
- garlic – 4-5 cloves, thinly sliced
- 1/3 cup kosher salt
Prepare vegetables and put in large bowl. Add the salt and toss everything to combine. Cover with ice cubes and leave it on the counter for 3 hours.
After the 3 hours, prepare the brine.
Drain vegetables in a colander and remove any un-melted ice. Pack jars with vegetable mixture, leaving 1/2inch head space
- 3 cups apple cider vinegar
- 1 cup water (up to 2 cups)
- 1.5 teaspoons turmeric
- 1.5 teaspoons celery seed
- 1.5 teaspoons coriander seeds
- 1.5 teaspoons dill weed
- 2 TBSP mustard seed
- 2 teaspoon cayenne
- 2 cups sugar
Optional: Black pepper corns, mustard seed, allspice seed, crushed bay leaves,
Combine all brine ingredients and bring to a boil, stirring occasionally.
Cover pickles with boiling brine. Seal jars and store in refrigerator for one week.