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Jalapeno Dill Pickles

Goran and I were determined to master a recipe for pickles, we went through quite a few to get to this. We tried the fermented style of salt and water but I found them too bitter, we tried recipes with more sugar, but they were too sweet. This seems to be the right balance. The sugar in this recipe has been quartered so feel free to add more if you like a sweeter pickle. The jalapeño is a mild - medium spice so add less if you don't want them spicy or skip all together if you want.


12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers

4 garlic cloves, halved

2 teaspoons mustard seeds

2 teaspoons peppercorns

a few good-sized dill sprigs, per jar

2 cups water

2 cups distilled white vinegar

2 tablespoons sugar

2 tablespoons sea salt

1 jalapeno per jar


To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally. To make slices, use a mandolin to make thin strips.

Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.

Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.

Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips & slices will be lightly pickled in 1 day, and will become more flavourful every day after that. Store in the fridge for several weeks.


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