We both look forward to the end of the summer because that means it's time for Emily's soon-to-be-famous Spicy Cucumber Pickles! As you may know, we're both obsessed with spice - Emily doesn't eat a meal without Tabasco or a raw jalapeno and the door of Olivia's refrigerator is made up of 75 percent of different hot sauces (if I'm lyin', I'm dyin').
Needless to say this recipe is not for the faint of heart (sorry Gayesies!!), however you can alter the spice to your own liking.
INGREDIENTS
4 Mason jars
2 cups of white vinegar
1/2 cup sugar
1 tablespoon salt
1 1/2 tablespoons red pepper flakes
1 teaspoon celery seed
2 cups of ice cubes
4 cucumbers, thinly sliced
6 hot banana peppers, chopped
4 hot jalapeno peppers, chopped
4 tabasco peppers, chopped
(Side note: Emily grows all the produce in her garden & highly recommends using garden fresh ingredients, when available!)
INSTRUCTIONS
Boil the Mason jars to sanitize. Remove and set aside.
In a large sauce pan, bring white vinegar, sugar, salt, red pepper flakes & celery seed to a boil. Boil until sugar dissolves & turn off heat.
Toss ice cubes into the & let them melt.
Pack each jar as tightly as you can until half full of produce. Once half full of the produce, dump the liquid in, covering the produce. Then, continue to pack the jars with the rest of the produce and add the remainder of the liquid.
Boil jars to seal and enjoy!