Making pickles from scratch is easy and fun! This recipe offers both a classic dill brine and a spicy chili crunch brine for homemade pickled cucumbers.
1. Start by slicing 2 medium sized kirby cucumbers (or other cucumbers if kirby's are not available). You can slice them into chips or spears, whatever you prefer.
2. Grab a small mixing bowl.
3. For the classic brine, mix together 1/2 cup of water, 1/2 cup of apple cider vinegar, 1 tablespoon of honey or cane sugar, 1 teaspoon of salt, a pinch of red pepper flakes, 3 garlic cloves, 2 tablespoons of chopped dill, and 1 teaspoon of black peppercorns (or cracked pepper).
4. For the spicy chili crunch brine, mix together 1/2 cup of water, 1/2 cup of apple cider vinegar, 1 tablespoon of honey or cane sugar, 1 teaspoon of salt, 3 garlic cloves, 1 tablespoon of chili garlic, and 3 slices of jalapeno.
5. Add the sliced cucumbers to a mason jar or glass container (one that they fit tight in!).
6. Pour in your chosen brine and seal the jar.
7. Let this sit in the fridge for at least an hour. They are best after sitting for a couple of days. The sooner you eat them, the more crunchy they are!
