Ingredients
Scale
- 1 pound thinly sliced pickling cucumbers
- 1 jalapeno, sliced (seeded is optional)
- 1 cup water
- 1 cup distilled white vinegar
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 2 teaspoons black peppercorns
- 2 teaspoons whole yellow mustard seeds
- 2 sprigs of fresh dill
Instructions
- Slice the cucumbers and jalapenos, adding them to a large bowl.
- Heat up the water, vinegar, salt, sugar, pepper, mustard seeds, and dill in a saucepan over high heat until the mixture is simmering. Cook for a few minutes until the salt dissolves.
- Immediately pour the brine into the bowl with the jalapenos and cucumbers. Cover the bowl with a paper towel or two, pressing down against the liquid to keep everything submerged in the brine.
- Wait at least 30 minutes before serving, however, they will develop more flavor if allowed to sit in the fridge overnight. Transfer everything, including the brine, to a mason jar and store it in the fridge.
Notes
- These quick pickles will be good for up to a month if left in a sealed container, refrigerated.
- Make sure to place the paper towel, or another weight, on top of the pickles to keep them submerged during the initial 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauces & Salsas
- Method: Pickling
- Cuisine: Condiment
