What you’ll need:
6 C white wine vinegar (you could use plain white vinegar also it will just have a slightly stronger taste)
2 Tbsp dried dill
2 Tsp dried coriander
2 Tsp dried mustard seeds
2 Tsp black peppercorns
2 Tsp red pepper flakes
1 Tsp sea salt
2 Tbsp honey
2 garlic cloves
1 lemon juiced
1 habanero pepper sliced
2 red jalapeño’s sliced
1 English cucumber sliced into chips
1 red onion sliced thinly
1/2 bunch fresh cilantro (optional)
What you’ll do:
In a medium sauce pot mix together vinegar, honey, garlic and all spices
Bring to a boil, boil for 1-2 minutes and remove from heat
Let liquid cool
In a large jar place the red jalapeño’s, habanero and cucumbers
Squeeze the lemon juice on top and add the rind if desired
Add fresh cilantro
Pour pickling liquid until all cucumbers are covered and close jar
Refrigerate for at least 12 hours and enjoy for up to 4 days
To make the onions follow the same steps (I left of the cilantro in my onions)
Kacey Tess 