Champagne Wine Vinegar Garlic Habanero Pickles
Ingredients
- 2 pounds fresh small, firm pickling cucumbers
- 1 in fresh habanero pepper sliced half optional
- 5 cloves fresh garlic optional
- 3 " sprig fresh dill
- 1 cup Champagne Wine Vinegar
- 1 cup A-Premium White Balsamic
- 2 cups filtered water
- 1/4 cup kosher salt
- 1 tablespoon pickling spice mix optional
Instructions
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Arrange cucumbers, habanero pepper halves, garlic cloves, and sprig of dill in one large sterilized lidded jar, or divide among smaller sterilized jars with tight fitting lids.
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In a medium saucepan set over medium-high heat, heat Champagne Wine Vinegar, A-Premium White Balsamic Vinegar, pickling spice (if using), salt, and water to a simmer.
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Pour hot liquid over the pickles, making sure the liquid comes above the pickles and allow to cool to room temperature.
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Refrigerate pickles for a minimum of 7 days before eating to allow the brine to penetrate the cucumbers.
Recipe Notes
Flavor will improve over time. Keep refrigerated.
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