Brian Zimmerman
TVWBB Pro
Cucumbers
Jalapenos
kosher salt
white vinegar
pickling spice
garlic
hot tap water
pint (16 oz) sized mason jars (Ball mason or simular)
optional - carrots and cauliflower
Cut cucumbers to 1/4 slices enough to fill the amount of mason jars you want. Add one clove of garlic sliced to each jar. Fill with cucumber slices 1/2 way. Put 1/4" slices of jalapeno into jar. I used 1/3 large per jar. Add cucumbers to collar of jar, if not enough use some carrots or cauliflower. Add 1 tsp kosher salt to each jar. Add 1 tsp pickling spice to each jar. Fill each jar 1/2 way with white vinegar. Fill the rest of the jar to the collar with hot tap water. Put lid on and put in fridge for a couple weeks at least.
Jalapenos
kosher salt
white vinegar
pickling spice
garlic
hot tap water
pint (16 oz) sized mason jars (Ball mason or simular)
optional - carrots and cauliflower
Cut cucumbers to 1/4 slices enough to fill the amount of mason jars you want. Add one clove of garlic sliced to each jar. Fill with cucumber slices 1/2 way. Put 1/4" slices of jalapeno into jar. I used 1/3 large per jar. Add cucumbers to collar of jar, if not enough use some carrots or cauliflower. Add 1 tsp kosher salt to each jar. Add 1 tsp pickling spice to each jar. Fill each jar 1/2 way with white vinegar. Fill the rest of the jar to the collar with hot tap water. Put lid on and put in fridge for a couple weeks at least.