I’m passionate about making pickles. My husband is passionate about eating them. He’s too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like.
—ANNIE JENSEN ROSEAU, MN
PREP: 20 MIN. + CHILLING • MAKES: ABOUT 4 DOZEN PICKLE SPEARS
3 pounds pickling cucumbers (about 12)
1 small onion, halved and sliced
1/4 cup snipped fresh dill
1 to 2 jalapeno peppers, sliced
3 garlic cloves, minced
2 1/2 cups water
2 1/2 cups cider vinegar
1/3 cup canning salt
1/3 cup sugar
1. Cut each cucumber lengthwise into four spears. In a very large bowl, combine the cucumbers, onion, dill, jalapenos and garlic. Using a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until the salt and sugar are dissolved. Pour over the cucumber mixture; cool.
2. Cover tightly and refrigerate at least 24 hours. Store in refrigerator for up to 2 months.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.