Pickles, Spicy, Refrigerator

Ingredients

• 6 small pickling cucumbers
• 1 cup distilled white vinegar use apple cider vinegar for more sweetness
• 1 cup water
• 3 cloves garlic lightly crushed
• 1 tablespoon pickling salt
• 1 tablespoon honey
• 1 tablespoon black peppercorns
• 4 sprigs fresh dill weed
• 1-2 bay leaves

FOR THE HOT VERSION

• 1 teaspoon spicy chili flakes crushed red pepper
• 1 hot pepper sliced (I used a devil’s tongue pepper here, but use any to your preference, like jalapeno, habanero, ghost pepper or hotter)

Directions

1. Slice the cucumbers into ¼ inch slices and pack them into a cleaned pint-sized jar, leaving ½ inch of head space.
2. Add the vinegar, water, garlic, salt, honey, peppercorns, dill and bay leaf to a large pan – along with the chili flakes and sliced hot peppers if you’re making a hot version.
3. Bring the mixture to a quick boil, then remove from heat and cool slightly.
4. Pour the brine into the jar over the cucumbers and cap tightly.
5. Refrigerate overnight to let the flavors develop. They will develop even more as time goes by.

Notes

Makes 1 pint jar. Refrigerator pickles will last at least 1 month or longer.

Nutrition

Calories: 19kcal Carbohydrates: 4g Protein: 1g Fat: 1g Saturated Fat: 1g Sodium: 354mg Potassium: 140mg Fiber: 1g Sugar: 2g Vitamin A: 134IU Vitamin C: 6mg Calcium: 16mg Iron: 1mg