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Sweet and Spicy Pickles
Grab a basket of cucumbers and peppers, and make a few jars of pickles. (Photo: Meg Scott)
Brine:
2 cups apple cider vinegar
2 cups water
1 Tablespoon salt
1 Tablespoon black peppercorns
¼ cup of sugar
In the jar:
1 or 2 jalapeño peppers, sliced into rings
6 cloves of garlic, peeled and smashed
5-6 cucumbers, sliced into discs or spears
Place jalapeños, garlic, and cucumbers in a jar. Bring all brine ingredients to a boil in a saucepan. Remove saucepan from heat for 30 seconds, then pour brine mixture into the jar over cucumbers. Cover loosely and leave on counter to cool completely. Once cooled, seal tightly and refrigerate. (You can add a little more salt or sugar to adjust to taste, if needed.) The pickles will last up to three weeks in the refrigerator.
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