4 pickle size cucumbers cut in 1/4's or sliced in 1/2" chunks
1 cup Olive Cart Lime Jalapeno White Balsamic
1 cup water
1/2 tsp fine sea salt
1 TBLS Olive Cart Hot Pepper spread (Optional) per jar
2 pint canning jars/lids/rings cleaned and dried
Mix the Olive Cart Lime Jalapeno White Balsamic, water, salt, together.
Place 1 TBLS Olive Cart Hot Pepper Spread in bottom of each jar. Pack 2 cucumbers in each pint jar (or you could put 2 TBLS Olive Cart Hot Pepper Spread and 4 cucumbers in quart jar) They will fit tight. Pour brine over the top to cover cucumbers. Cover, Refrigerate for 12 hours before tasting. (I couldnt wait and after 6 they had good flavor) They are crisp, tasty and will last up to 6 weeks in fridge.
I did have some brine left over to made additional chunks of cucumbers and placed in a bowl with a cover.
This brine could also be used to brine a chicken or turkey.
