Serrano Lime Cucumber Pickles
Ingredients
Instructions
- If canning, sterilize 8 jars, lids and rings.
- Mix first five ingredients in a large pot. Bring the brine to a boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.
- Meanwhile, thinly slice cucumbers. Strip skins off of winter onion (or shallot) bulbs. Slice serranos in half length-wise, keeping the seeds inside.
- When equipment is sterilized and brine is cooled, pack each jar with cucumbers, 4 serrano slices and one winter onion (shallot). Sprinkle a rounded 1/8 teaspoons of Pickle Crisp on top (if canning).
- Using a funnel, pour brine into each jar. If canning, follow standard instructions.
- If canning, process for 15 minutes. Otherwise, cover and place in refrigerator.
- Let brine for two weeks if refrigerated, or three weeks if canned.
Nutrition & Diet Analysis (per serving)
205
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).