Sloan's Jalapeño Dill Pickles

Sloan's Jalapeño Dill Pickles

Ingredients

6-8 small cucumbers (Kirby or pickling cucumbers), sliced into spears

1-2 fresh jalapeños, sliced thin

1 cup white vinegar

1 cup water

2 teaspoons of mustard seeds

1-2 tbsp Sloan Seasonings Roasted Garlic or OG

Fresh dill sprigs (2-3)

1 tosp sugar (optional, balances heat)

Instructions

1. Prepare the brine: In a small saucepan, combine vinegar, water, Sloan Seasonings OG, Sloan

Seasonings Roasted Garlic, and sugar. Heat until the seasoning dissolves, then remove from heat.

  1. Pack the jar: In a clean quart jar, layer cucumber spears, jalapeño slices, and dill sprigs.
  2. Add the brine: Pour the hot brine over the cucumbers and jalapeños until fully submerged.
  3. Seal and chill: Cover the jar tightly. Let sit at room temperature for 30-60 minutes, then refrigerate.

Pickling time: For best flavor, allow to pickle for at least 24 hours betore tasting.

Flavors intensify over 3-5 days.

Eat as a snack or put on your sandwich.