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Jalapeno Balsamic Pickles

- September 08, 2013 -

Jalapeno Balsamic Pickles   

Do you have an abundance of garden cucumbers that are dying to be pickled? This is a fiery recipe – but think it’ll add just the right amount of spice to your life.


Ingredients :
• 2 pounds fresh, small, firm pickling cucumbers
• 1 fresh habanero pepper sliced in half (optional)
• 5 cloves fresh garlic (optional)
• 3″ sprig fresh dill
• 1 cup Dove French Champagne Vinegar
• 1 cup Dove Jalapeno White Balsamic Vinegar
• 2 cups filtered water
• 1/4 cup kosher salt
• 1 tablespoon pickling spice mix (optional)

Directions :
1. Arrange cucumbers, habanero pepper halves, garlic cloves, and sprig of dill in one large sterilized lidded jar, or divide among smaller sterilized jars with tight fitting lids.
2. In a medium sauce pan set over medium-high heat, heat French Champagne Vinegar, Jalapeno White Balsamic Vinegar, pickling spice (if using), salt, and water to a simmer.
3. Pour hot liquid over the pickles, making sure the liquid comes above the pickles and allow to cool to room temperature.
4. Refrigerate pickles for a minimum of 7 days before eating to allow the brine to penetrate the cucumbers. Flavor will improve over time. Keep refrigerated.


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