So I was going to try Emeril's spicy pickle recipes, but it called for canning and supply wise I was unprepared. Instead I did a bit of research into easy brines and here is what I came up with.
2 Cups Filtered or bottled water
1 C Apple Cider Vinegar
1C White Vinegar
2 TBSPN Kosher Salt
I heated all of the above up. To my jars I added 4 garlic gloves, 1 chopped habenero with half the seeds removed, fresh ginger root and a bunch of fresh dill. I sliced the cucumbers and but them in the jar with all the other ingredients. Finally I poured the hot brine over the cucumbers leaving about 1/2 an inch at the top. I left them on the counter until they cooled then put them in the fridge. I was thinking it might take about a week but after a couple days I was enjoying my own spicy pickles. They have just gotten better as the days pass!
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