THESE ARE VERY PICKLY that’s the way I like them. You can make them a little more normally if you want to. This recipe can be used with most vegetables, carrots and jalapeños are supposed to be really good, ive used red onion and that was great but we’re making traditional pickles today.
If you're vegan and don’t use honey use a tablespoon of sugar instead, but cook your brine a little slower to let it fully dissolve
ingredients
Mini cucumbers (you can switch this out for a different veg like red onion)
1 cup water
1 cup distilled vinegar (use half if you don’t like your pickles super vinegary)
2 tablespoons of Honey
6 Garlic cloves minced
Peppercorns
Chilli flakes
Salt
Instructions
Start by cutting your cucumbers in your preferred style. I personally like doing little circles to make an easy sandwich topping but you can do sticks or long thin slices. Put these in a clean jar.
Pour your vinegar and water into a pot, add your honey, garlic, a sprinkle of peppercorns, a sprinkle of chilli flakes and a pinch of salt. Boil this mixture until the honey is dissolved and the mixture is combined
When your brine is done let it cool for 5 minutes so you can safely pour it into your jars of cucumber.
Let these marinate in the fridge for AT LEAST 12 hours but keep in mind they will taste better the longer you leave them.
