Mason Jar Pickles

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I’ve become a huge pickle lover this summer. After I tried some homemade pickle spears at a Sunday market in Chicago, I decided to make my own. I bought some pickling spice at The Spice House and immediately went home to make these sweet and spicy homemade pickles! Adjust the sweetener or Serrano chilies for a sweeter or spicier version.

Mason Jar Pickles

1 cup white vinegar

1 cup water

2 tablespoons honey

1.5 tablespoons salt

2 cloves of garlic, crushed

1 tablespoon pickling spice

2 large cucumbers, slices 1/4 inch thick

1 small onion, sliced

2 Serrano chilies, halved

Combine all ingredients except for cucumbers, onions and chilies into a saucepan. Bring to a boil and then simmer for two minutes. In a large jar layer the cucumbers, onions and chilies, leaving about a half an inch of space at the top. Pour the brine over the vegetables and stir to remove air bubbles. Let cool until it is room temperature, then cover and refrigerate. Enjoy 24 hours later for all flavors to meld.

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