Ingredients:

  • 2 lbs (900g) Kirby or Persian cucumbers, sliced into 1/4-inch rounds
  • 4 large (120g) jalapeños, thinly sliced
  • 6 cloves (18g) garlic, smashed
  • 2 tbsp (12g) pickling salt
  • 2 cups (480ml) distilled white vinegar
  • 1 cup (240ml) apple cider vinegar
  • 1 1/2 cups (300g) granulated sugar
  • 1 tbsp (6g) mustard seeds
  • 1 tbsp (6g) black peppercorns
  • 1 tsp (2g) red pepper flakes
  • 1 tsp (2g) celery seed

Instructions:

  1. Clean the cucumbers and jalapeños thoroughly. Slice the cucumbers into uniform rounds.
  2. Divide the cucumber slices, jalapeño rounds, and smashed garlic evenly among four wide-mouth pint-sized mason jars.
  3. Sprinkle the pickling salt over the vegetables in each jar to draw out excess moisture.
  4. In a medium saucepan, combine distilled white vinegar, apple cider vinegar, granulated sugar, mustard seeds, peppercorns, red pepper flakes, and celery seed.
  5. Place the mixture over medium heat and stir occasionally until the sugar has completely dissolved and the liquid reaches a gentle simmer.
  6. Carefully pour the hot brine over the vegetables in each jar, ensuring they are completely submerged.
  7. Tap the jars gently on the counter to release trapped air bubbles, secure the lids tightly, and refrigerate for 24 hours to cure.