These are really awesome. Really truly. And easy.
Peel and slice four cukes. Add two sliced red hot peppers (seeded and deveined wear gloves!). Put them in a large glass jar or bowl.
In a pot, bring to a boil the following:
- 1 1/4 cups water
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 2 crushed garlic cloves
- 1 minced shallot
- 1 1/2 tablespoons dill seeds
- 1 1/2 tablespoons salt
Let it all cool on the counter, then refrigerate.
If you don't like spicy, reduce or omit the peppers. I'm planning to remove the peppers from the brine after two days of pickling, since the heat is right where I like it.
I don't think this batch is going to last more than a few days, though we're eating them so fast. I'll just make some more!
Thanks to Smitten Kitchen for the basic brine recipe (originally from Gourmet).