This was my first attempt at pickles and they turned out pretty fantastic. Next time I may cut the cucumbers into slices for some and spears for others. Always use the freshest produce for any canning recipe.
This made two large mason jars worth of pickles. If you don’t know how to can things go here.
Sweet and Spicy Pickles
- 8 cucumbers quartered in spears
- 1 red onion quartered and sliced thin
- 3 jalapenos sliced into thin wedges
- 4 cups cider vinegar
- 2 cups water
- 1 tbsp sea salt
- 1 tbsp mustard seeds
- 1 1/2 tsp celery seeds
- 1/2 tsp dill seeds
In a pot bring cider vinegar, water and salt to a boil. Pack cucumber wedges, onion, spices and jalapeno equally into hot sterilized jars. Pour in brine leaving 1/4″ space at top, clean rims and seal. Any jars that do not ping place in the refrigerator. Let pickles sit for one month before eating.