A quick and easy, refrigerated spicy pickle recipe,
Course Side Dish
Cuisine American
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 2jars
Author Kat @amomsimpression
Ingredients
1poundsmall cucumberswashed and dried
1cupwhite distilled vinegar
1cupwater
1teaspoonsugar
2teaspoonssea salt
2large cloves of garlic
1jalapeƱo pepper seeded and cut in half
4-6sprigs of dill
2teaspoonsmustard seed
1/2red bell pepper sliced
2Mason JarsI used pint sized, if you are using full sized double brine ingredients
Instructions
Cut your cucumbers in sticks according to your preference.
In a small pot, bring water, vinegar, salt and sugar to a simmer.
Meanwhile, place remaining ingredients into your mason jars. I placed the bell papers between my cucumber slices to add flavor (and color). Make sure everything is packed inside very tightly.
After the salt and sugar completely dissolved and the water is simmering, remove pot from the stove. While hot, pour into each mason jar, dividing evenly between the two jars and enough to cover the tops of the cucumbers.
Top the jars with the lids and cool on your counter before putting the jars in the fridge.
Allow the cucumbers to pickle for at least 3 days before eating. These pickles will last about a month in the fridge.