Update: Quick Pickles

This isn't the last time you'll see an update to my pickle recipe.  I've made a few modifications to the recipe, added some new flavors, and passed out a few jars for testing. The results? I believe everyone has loved this recipe. Extra heat, a little less vinegar to water percentage, and some dill seeds!

Don't worry about the habanero. Even if you feel like you're a weenie about heat, this won't blow your head off. I promise. Just provides delicious flavor, and a mild heat.

Habanero Quick Pickles
makes 8 16 oz. mason jars

for the brine:
8 mason jars
6 cups water
3 cups apple cider vinegar
1/2 cup pickling or sea salt
1/4 cup granulated sugar

per jar:
2-3 pickling cucumbers (1/4 inch chips)
2 small sprigs fresh dill
1 clove garlic (crushed)
1 tsp dill seed
1 tbsp mustard seeds
1 tsp caraway seeds
1 tbsp black peppercorns
1 tsp white peppercorns
1 habanero (stem removed)

In a medium pot, bring water, vinegar, salt and sugar to a boil. Remove from heat and let cool to room temperature.

As the brine cools, get the jars ready. Stuff each jar with fresh dill, dill seed, garlic, mustard seeds, caraway seeds, peppercorns, habanero and cucumber chips. Note: I don't sterilize my jars because I keep them in the fridge. If you want to store yours on the shelf, check out Emeril Lagasse's recipe on how to sterilize.

When liquid has cooled, pour enough in each jar to fill 1/4 inch from the top. Seal with lid and refrigerate. You can eat them as soon as the next day, or wait a couple of weeks before cracking it open. I think you guys are gonna like this one.

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