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 French Champagne vinegar
1 cup A-Premium White Balsamic
2 cups filtered water
1/4 cup kosher salt
1 tablespoon pickling spice mix (optional) Products You Will Need:
A-Premium White Balsamic Vinegar
Champagne Vinegar Cooking Instructions:
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.
In a medium sauce pan set over medium-high heat, heat French Champagne Vinegar, A-Premium White Balsamic vinegar, pickling spice (if using), salt, and water to a simmer.
Pour hot liquid over the pickels, making sure the liquid comes above the pickles and allow to cool to room temperature. 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.
Cooking Time : 5-10 min
Servings : 6-8