Sweet & Spicy Jalapeño Pickles

Many of us are enjoying a bounty of harvest from our vegetable gardens or visiting farm stands this time of year. I recently picked up some pickling cucumbers from one of my favorite farm stands in the area and decided to make up a sweet and spicy pickle recipe – they are refreshing, crunchy, and have just a little bit of kick to balance out the sweetness. These are great as a snack, on burgers, or to give as a gift. Makes 2 quarts (one quart is 32 oz.).

Ingredients:

• 1 1/2 pounds of pickling cucumbers, cleaned and sliced very thin
• 4 jalapeños, cleaned and sliced very thin
• 4 teaspoons of black peppercorns (red or white is fine too)
• 1 teaspoon red pepper flakes
• 1 cup of water (I use filtered)
• 1 1/2 cup sugar
• 2 tablespoons of kosher salt
• 2 cups of apple cider vinegar

Step One: Put the water, sugar, kosher salt, and apple cider vinegar in a medium saucepan on the stove and bring to a boil for a few minutes until the sugar is completely dissolved, whisk. Let cool.

Step Two: While your liquid is cooling thinly slice your pickling cucumbers and jalapeños. Set aside.

Step Three: Put 2 teaspoons black peppercorns, 1/2 teaspoon red pepper flakes, half of the pickling cucumbers and half of the jalapeños in each quart jar.

Step Four: Pour half of the cooled liquid into each jar. Seal the jar and put them in the refrigerator for 2 days to allow the cucumbers to pickle. They can be kept in the fridge for 2+ months.

Enjoy!