Pickled Cucumbers with Jalapeños
⏳ Time
35 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Store in the refrigerator for up to 3 weeks.
Ingredients
- Habanero Pepper - 4 pieces
- Onion - 3 heads
- Cucumbers - 2 lbs
- Coarse Salt - 3 tablespoons
- Apple Cider Vinegar - 16 fl oz
- Brown Sugar - 12.3 oz
- Mustard Greens - 1 tablespoon
- Celery salt - ¾ teaspoon
- Turmeric - ¾ teaspoon
Step by Step guide
Step 1
Slice the cucumbers diagonally into rounds. Slice the peppers into rounds as well. Peel and cut the onion into small wedges.
Step 2
In a bowl, mix the cucumbers, peppers, onion, and salt. Cover with plastic wrap and let sit for 2 hours.
Step 3
In a saucepan over medium heat, combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric. Stir until the sugar dissolves.
Step 4
Rinse and dry the cucumbers, peppers, and onion (you can transfer them to a jar). Pour the hot brine over them, seal, and cool.
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