Ingredients for Afterburner Pickles
- 2 pounds pickling cucumbers
- 4-6 jalapeños, finely minced
- 1 cup sugar
- 1/2 cup kosher salt
- 4 cups white vinegar
- 2 cups water
- 1/4 cup canning salt
- 2 tablespoons mustard seeds
- 1 tablespoon celery seeds
- 2 teaspoons black peppercorns
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How to Make Afterburner Pickles
- Wash and thinly slice 2 pounds of pickling cucumbers.
- In a large bowl, combine the sliced cucumbers with 1/2 cup kosher salt. Gently toss and let sit for 2 hours to draw out excess moisture. Rinse and drain well.
- While the cucumbers are draining, prepare the brine. In a medium saucepan, combine 4 cups white vinegar, 2 cups water, 1 cup sugar, 1/4 cup canning salt, 4-6 jalapeños (finely minced - adjust to your spice preference!), 2 tablespoons mustard seeds, 1 tablespoon celery seeds, and 2 teaspoons black peppercorns.
- Bring the brine mixture to a boil, stirring until the sugar and salt are completely dissolved.
- Pack the drained cucumber slices tightly into sterilized jars, leaving about 1/2 inch of headspace.
- Carefully ladle the hot brine over the cucumbers, leaving 1/2 inch of headspace. Remove any air bubbles by gently tapping the jars.
- Wipe the rims of the jars clean, place lids and rings on tightly, and process in a boiling water bath for 10 minutes (adjust based on altitude).
- Remove from the water bath and let cool completely. You should hear the jars 'pop' as they seal.
- Allow the pickles to sit for at least 2 weeks in a cool, dark place before enjoying. The flavor will deepen over time.
Nutrition Information (Approximate per serving)
Sodium
1914 g
Sugar
9477g
Fat
10g
Carbs
803g
