Ingredients:

  • 5 lbs pickling cucumbers, sliced into 1/4 inch rounds
  • 6 large fresh jalapeños, sliced into rounds
  • 10 cloves fresh garlic, smashed and sliced
  • 1 medium white onion, thinly sliced
  • 3 cups white distilled vinegar
  • 1 cup apple cider vinegar
  • 2 cups granulated sugar
  • 2 tbsp pickling salt
  • 1 cup filtered water
  • 1 tbsp mustard seeds
  • 1 tsp black peppercorns
  • 1 tsp red pepper flakes
  • 1/2 tsp celery seed

Instructions:

  1. Wash and sanitize five quart-sized jars. Distribute the sliced cucumbers, jalapeños, onions, and garlic evenly among the jars, packing them tightly but leaving about a half-inch of headspace at the top.
  2. Combine the white vinegar, apple cider vinegar, water, sugar, and salt in a pot. Stir in the mustard seeds, peppercorns, red pepper flakes, and celery seed.
  3. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt have completely dissolved.
  4. Carefully pour the hot brine over the packed vegetables in each jar, ensuring the produce is fully submerged. Tap the jars gently on the counter to release any trapped air bubbles.
  5. Allow the jars to cool to room temperature on the counter. Once cooled, seal the lids tightly and transfer them to the refrigerator.
  6. Let the pickles cure in the refrigerator for at least 24 hours before serving to allow the spicy-sweet equilibrium to stabilize.