Ingredients:

  • 2 pounds fresh, small, firm pickling cucumbers
  • 1 fresh habanero pepper sliced in half (optional)
  • 5 cloves fresh garlic (optional)
  • 3″ sprig fresh dill
  • 1 cup French Champagne vinegar
  • 1 cup A-Premium White Balsamic
  • 2 cups filtered water
  • 1/4 cup kosher salt
  • 1 tablespoon pickling spice mix (optional)

Directions:

  1. Arrange cucumbers, habanero pepper halves, garlic cloves, and sprig of dill in one large sterilized lidded jar, or divide among smaller sterilized jars with tight fitting lids.
  2. In a medium sauce pan set over medium-high heat, heat French Champagne Vinegar, A-Premium White Balsamic vinegar, pickling spice (if using), salt, and water to a simmer.
  3. Pour hot liquid over the pickles, making sure the liquid comes above the pickles and allow to cool to room temperature.
  4. Refrigerate pickles for a minimum of 7 days before eating to allow the brine to penetrate the cucumbers.
  5. Flavour will improve over time.
  6. Keep refrigerated.

Re-posted from the Veronica Foods blog.