Spicy Pickles
Author: Jordan Hetlund
This recipe is from a good friend of mine. It combines two of my favorites, spicy food and dill pickles.
Ingredients
- 1 Cup (or handful) of fresh dill sprigs (I get the kind that’s in the container).
- 2 Cloves Garlic or
- 2 Tbs Garlic Paste
- 1 Tbs Crushed Red Pepper Flakes
- 1 Tbs Cayenne Pepper
- ½ - 1 Cup Chopped Onion
- 1 Tsp Ginger, crushed
- 2 - 3 Cilantro Leaves
- 3 Cups Baby Cucumbers (not the big ones), thinly sliced (Cleaned and sliced vertically)
- 1½ Cups Water
- ¾ Cup White Vinegar
- 1 Tbs Granulated Honey
- 1 Tbs Kosher Salt
- ⅛ Tsp Black Pepper
- ¼ Tbs Ginger
- ½ Cup Cilantro Leaves, fresh
Instructions
- This can make 1-2 jars so distribute accordingly.
- Place dill, garlic, red pepper flakes, dill leaves, cilantro leaves, cayenne, ginger, and onion in a large mason jar.
- Fill jar to top with cucumbers.
- Cut them in quarters vertically .
- Meanwhile, place the water, vinegar, sugar (honey), salt, and pepper in small saucepan over high heat.
- Whisk until the mixture comes to a boil.
- Pour hot liquid over cucumbers.
- Cool slightly, then place top on jar and refrigerate overnight.
- Turn the pickles over every few hours and shake the jar to redistribute the mix.
- Ready after 24 hours, better after 48.
