Serves 1
Directions
- 1Place the cucumbers, garlic, and jalapeños in a large bowl.
- 2Layer the cucumbers, jalapeños, garlic, and dill in clean jars, alternating the ingredients as you go.
- 3Fill the bowl with boiling filtered water, adding cold water if necessary to ensure the mixture remains hot.
- 4Add a generous amount of kosher salt to the water and stir until dissolved until the brine tastes like ocean water.
- 5Pour the hot brine into the jars, ensuring the vegetables are covered, and add peppercorns if using.
- 6Close the jars loosely and leave at room temperature until the desired level of sourness is reached.
- 7Transfer the jars to the refrigerator once the pickles are ready.
Ingredients
- 1 cocktail cucumber, cut into preferred shape
- 1 large handful garlic clove
- 1 large handful jalapeño pepper, roughly chopped
- 1 large bunch fresh dill
- filtered water, boiling
- kosher salt
- whole peppercorn (optional)
Equipment
large bowljars
Tips
- The thinner the cucumber slices, the faster they pickle; whole or thicker-cut cucumbers take longer.
- The saltiness of the brine will determine the saltiness of the finished pickles.
- Don't seal jars tightly as they need room to release pressure.
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