I love these. Like, seriously love these.
I made my first batch of these pickles last summer, and they were such a hit that I reused the brine and made them again and again all summer long. They are kinda sassy- spicy and sweet and garlicky and totally delish, perfect with burgers, brats, in homemade chicken salad and with just about any sliced meat that I eat cold or in lettuce wraps.
And sometimes right from the container.
Feel free to play with the ingredients to find your own perfect combo, and take advantage, if you can, of the local produce while cucumbers are in season!
I also had great success pickling a combination of carrots, celery, bell peppers and cauliflower florets for relish with the same recipe….yum!
Spicy-Sweet Refrigerator Pickles
10-12 small pickling cucumbers, sliced as desired (spears, slices, etc)
2 cups water
1 tablespoon kosher salt
2 cups white vinegar
1 jalapeno pepper, seeded and sliced
1 teaspoon crushed red pepper flakes
1 1/2 cups fresh dill weed
1/2 cup honey
8-10 cloves garlic, minced
1 tablespoon pickling spice
2 teaspoons whole peppercorns
1 teaspoon Sriracha (or hot sauce/chili paste of choice) (optional)
Layer cut cucumbers in a large container (non metal) with a tight-fitting lid.
In a 6-cup microwave-safe bowl (or larger), heat water for a minute and a half.
Add kosher salt, and stir until salt dissolves.
Add remaining ingredients and stir will.
Pour brine over cucumbers and cover.
Refrigerate at least 7 days before eating; use within 1 month.
Alternately, for jarred pickles, place cucumber slices or spears in three 1 1/2 pint wide-mouth jars.
Ladle in the brine to cover.
Seal with lids.
Put lid on container and refrigerate at least 7 days before eating; use within 1 month.