Ingredients
- 1 lb - Kirby pickling cucumbers (preferred, but any cucumber will work)
- 5 cloves garlic, peeled
- 8 fresh dill sprigs
- 1 tsp - mustard seeds
- 1 tbsp - whole black peppercorns
- 2 tbsp - El Yucateco Green Habanero Hot Sauce
Pickling Brine
- 1 ¼ cup - white vinegar (5% acidity)
- 3 tbsp - kosher salt
- 2 tbsp - sugar
- 2 cup - water
Preparation
- Wash the cucumbers and cut them into spears or thick slices, depending on your preference.
- Place the cucumbers in a clean quart-sized jar. Add the garlic cloves, dill sprigs, mustard seeds, and black peppercorns.
- In a saucepan, combine the white vinegar, kosher salt, sugar, and water. Bring the mixture to a gentle simmer, stirring until the salt and sugar are fully dissolved.
- Remove the brine from the heat and stir in the El Yucateco Green Habanero Hot Sauce.
- Carefully pour the hot brine over the cucumbers in the jar, ensuring everything is fully submerged.
- Allow the jar to cool at room temperature, then cover and refrigerate.
- Let the pickles sit for at least 2 hours before eating. They will continue to develop flavor over the next few days.
- Keep refrigerated and enjoy within 2–3 weeks.