½ MED sweet onion (halved, then Frenched into ⅛” slices)
2 LB pickling cucumbers (sliced ⅛” thick) (Kirby variety if available – small and bumpy)
8 whole garlic cloves, smashed
1¾ C white vinegar (5% acidity)
1¾ C cider vinegar (5% acidity)
3 C sugar
1⅓ TBS (⅓/PT) yellow mustard seeds
½ TSP (⅛/PT) turmeric
¼ TSP (1/16 / PT) ground cloves
1⅓ TSP (⅓/PT) chile flakes
1 TSP (¼/PT) Pickle Crisp (optional)
4 (1/PT) dried hot chilies (arbol, cayenne or tobasco)

Divide the Pickle Crisp, garlic, onion, cucumber and dried chilies evenly into 4 sanitized PT jars with tight-fitting lids. Pack as tightly as you can, filling to within ¼” of the top of the jar.

Combine the remaining ingredients in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.

Slowly and gently pour the hot brine over the vegetables, evenly distributing spices, filling to within ¼” of the top of the jar.

Let cool completely, then cover and refrigerate for 5-7 days before eating. Can be refrigerated for up to 3 months.

Alternatively, you can use a standard hot water bath canning method to preserve them further.

Yields 4 PT.

Notes:

• Use 1 regular sized dried arbol, cayenne or tobasco pepper per PT jar, or 2 smaller if available. Use ?? pequin peppers per PT jar.
• If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the mustard seeds, turmeric, ground cloves, chile flakes, Pickle Crisp and dried chiles before adding the garlic, onions and cucumbers. Combine the water, vinegar and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.

½ MED sweet onion (halved, then Frenched into ⅛” slices)
1 LB pickling cucumbers (sliced into quarters lengthways to make spears) (Kirby variety if available – small and bumpy)
1 LB very slender carrots, or mini carrots
8 whole garlic cloves, smashed
1½ C water
2 C cider vinegar (5% acidity)
1½ C sugar
2 TSP kosher salt
1 TSP (¼/PT) mustard seeds
1 TSP (¼/PT) celery seeds
1⅓ TSP (⅓/PT) chile flakes
1 TSP (¼/PT) Pickle Crisp (optional)
4 (1/PT) dried hot chiles (arbol, cayenne or tabasco)

Divide the Pickle Crisp, garlic, onion, cucumber and carrots and dried chilies evenly into 4 sanitized PT jars with tight-fitting lids. Pack as tightly as you can, filling to within ¼” of the top of the jar.

Combine the remaining ingredients in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.

Slowly and gently pour the hot brine over the vegetables, evenly distributing spices, filling to within ¼” of the top of the jar.

Let cool completely, then cover and refrigerate for 5-7 days before eating. Can be refrigerated for up to 3 months.

Alternatively, you can use a standard hot water bath canning method to preserve them further.

Yields 4 PT.

Notes:

• Use 1 regular sized dried arbol, cayenne or tabasco pepper per PT jar, or 2 smaller if available. Use ?? pequin peppers per PT jar.
• If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the mustard seeds, celery seeds, chile flakes, Pickle Crisp and dried chiles before adding the garlic, onions, cucumbers and carrots. Combine the water, vinegar, salt and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.

½ MED sweet onion (halved, then Frenched into ⅛” slices)
2 LB pickling cucumbers (sliced ⅛” thick) (Kirby variety if available – small and bumpy)
8 whole garlic cloves, smashed
1 LG bunch fresh dill
1 C water
1 C cider vinegar (5% acidity)
1 C champagne vinegar (5% acidity)
1 C sugar
5 TBS + 1 TSP kosher salt
2 TSP (½/PT) yellow mustard seeds
½ TSP (⅛/PT) ground turmeric
2 TSP (½/PT) celery seeds
1 TSP (¼/PT) dill seeds
2 TSP (½/PT) pickling spice
1 TSP (¼/PT) Pickle Crisp (optional)

Divide the Pickle Crisp, garlic, onion, cucumber and dill evenly into 4 sanitized PT jars with tight-fitting lids. Pack as tightly as you can, filling to within ¼” of the top of the jar.

Combine the remaining ingredients in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.

Slowly and gently pour the hot brine over the vegetables, evenly distributing spices, filling to within ¼” of the top of the jar.

Let cool completely, then cover and refrigerate for 3-5 days before eating. Can be refrigerated for up to 3 months.

Alternatively, you can use a standard hot water bath canning method to preserve them further.

Yields 4 PT.

Notes:
If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the mustard seeds, turmeric, celery seeds, dill seeds, pickling spice and Pickle Crisp before adding the garlic, onions, dill and cucumbers. Combine the water, vinegars, salt and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.