- 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 per PT) mustard seeds
- 1 TSP (¼ per PT) celery seeds
- 1⅓ TSP (⅓ per PT) chili flakes
- 1 TSP (¼ per PT) Pickle Crisp (optional)
- 4 (1 per 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.