Categories: Snacks

Ingredients

• 3 1/2 oz. sea salt (about 1/3 cup plus 1 tbsp.)
• 1/2 cup apple cider vinegar
• 8 cups bottled water
• 1 1/2 lbs. Kirby cucumbers
• Few sprigs fresh dill
• 2 jalapenos (1 red, 1 green), thinly sliced
• 1 habanero, thinly sliced

Directions

1. Mix the sea salt, vinegar and water in a large saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in 2 quart-size jars. Add the dill sprigs and sliced peppers to the jars. The cucumbers should fit tightly and should come within 1/2 inch of the top of the container.

2. Fill the containers with the brine to the top and tap on a flat surface to remove any possible air bubbles. Cover and refrigerate until pickled and chilled, at least 6 hours but preferably overnight. The pickles will last in the fridge for up to a few weeks.

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