current recipe:

pickle juice:

1 cup distilled white vinegar

1 cup apple cider vinegar

2 cups water

1/4 cup salt

each jar:

kirby and poncet cukes

1 tsp coriander seed

1 tsp celery seed

1 tsp mustard seed

2 tsp black peppercorn

dill sprigs and seed pods

baby shallots

garlic cloves (quartered)

cayenne pepper and habanero pepper rings

I boil the juice and while waiting for that I slice the cucumbers add them to the jar with all the spices and and pour the hot juice over them. Let them cool on the counter for an hour and in the fridge they go. I start eating them the next day.

Is this recipe safe to water bath can? Look amazing and I’m geeked to try it!