| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 20 min |
| Yield: | 1 quart |
Ingredients
- 4 Kirby cucumbers, cut into spears
- 1/2 medium Vidalia onion, sliced into half moons
- 1 banana pepper, sliced on the bias
- 1 cup white wine vinegar
- 1 cup apple cider vinegar
- 1 cup honey
- 1 tablespoon kosher salt
- 4 cloves garlic, sliced
- 1 teaspoon mustard seeds
- 1 teaspoon whole black peppercorns
- 1/8 teaspoon ground turmeric
- Pinch red chile flakes
- 3 dried bay leaves
Instructions
- Add the cucumbers, onion and banana peppers to a clean glass quart jar.
- Add the vinegars, honey, salt, garlic, mustard seeds, peppercorns, turmeric, chile flakes and bay leaves to a saucepan and bring to a boil, stirring to dissolve the honey and the salt.
- Carefully pour the brine over the pickles, stopping 1/2 inch from the top. Let cool completely, then cover with a lid and refrigerate. The pickles will be ready to eat in a few hours but taste best after chilling overnight. Pickles will keep in the refrigerator for up to 1 month.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 64 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 238 mg |
Reviews
First time I ever made pickles they turned out great!! I made some hotter. Husband said he won’t eat store bought pickles again!!! Thank you.
The pickles are delicious. I was able to use 10 picking cucumbers from the farm stand. Cut them into spears and filled three containers.