Spicy Lime Jalapeno balsamic refrigerator pickles

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Posted by in Recipes on Dec 17, 2017 . .
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. 
Tags: refrigerator, balsamic, Jalapeno, Lime, Spicy, pickles Last update: Feb 17, 2018
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