A delicious recipe for making pickles using mini English cucumbers, jalapeños, garlic, and a brine made from canning salt and vinegar. Refrigerate for a crunchy result or store in a cool dry place for up to 2 months.
1: Fill a jar with mini English cucumbers.
2: Add 1-3 jalapeños according to desired heat level.
3: Layer 1 head of garlic in the jar.
4: In a separate pot, boil water.
5: Mix 0.5 cup of canning salt with 4 cups of vinegar and 10 cups of water to create the brine.
6: Pour the brine over the cucumbers in the jar.
7: If you have dill weed, add it to the jar.
8: Refrigerate for a crunchy cucumber or set in a cool dry place for up to 2 months.
