3 Levels of Pickles

Ingredients

• 4 small Cucumbers (firm, fresh, sliced lengthwise into halves)
• 1 cup Apple Cider Vinegar (unfiltered, raw)
• 1 cup Water (filtered or bottled)
• 2 tablespoons Kosher Salt (non‑iodized for clear brine)
• 4 large Garlic Cloves (peeled and lightly smashed)
• 1 tablespoon Dried Dill Weed (crushed)
• ½ teaspoon Black Peppercorns (whole)
• ¼ teaspoon Allspice Berries (whole)
• 2 whole Thai Chilies (stem removed, sliced thinly)
• 1 whole Fresno Chili (seeded, sliced)
• ½ whole Habanero Chili (seeded, finely chopped (use gloves))
• 4 pieces Glass Mason Jars (16 oz) (sterilized, with lids)

Instructions

1. Prepare Cucumbers

   Wash cucumbers, trim the ends, and slice each cucumber lengthwise into halves (or quarters for smaller cucumbers).

   Time: PT5M

2. Make Pickling Spice

   Combine Thai chilies, Fresno chili, habanero, garlic cloves, black peppercorns, allspice berries, and dried dill in a small bowl.

   Time: PT5M

3. Prepare Brine

   In a saucepan, combine 1 cup apple cider vinegar, 1 cup water, 2 tbsp kosher salt, and the pickling spice mixture. Bring to a rolling boil, stirring until salt dissolves.

   Time: PT5M

   Temperature: Boiling

4. Pack Jars

   Place the sliced cucumbers tightly into each sterilized mason jar, adding any extra garlic or dill on top for flavor.

   Time: PT5M

5. Add Hot Brine

   Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged. Tap jars gently to release air bubbles.

   Time: PT5M

6. Seal and Cool

   Place lids on jars, screw on bands just fingertip‑tight (not super tight). Turn jars upside down for 1‑2 minutes to create a slight vacuum, then set upright.

   Time: PT2M

7. Refrigerate

   Transfer jars to the refrigerator. Pickles will be edible after about 2 hours, but for best flavor let them sit at least 12 hours.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

15

Protein

0 g

Carbohydrates

4 g

Fat

0 g

Fiber

1 g