These are ahhhhhmazing. I’ve tried making homemade pickles with every vinegar under the sun and always come back to this recipe. It’s so delicious, tangy and flavorful.
You’ll need a saucepan or small pot and a glass jar with a lid. If you have a mason jar that’s perfect! Slice the cucumbers and jalapenos as thin as you can and place them all in the jar. Warm the rice vinegar, maple syrup and salt in a pan until the salt is dissolved. Pour the warm mixture of the cucumbers and then fill the rest of the jar with water. Shake and place in the fridge.
INGREDIENTS
2 Persian Cucumbers
1 Jalapeno
1/3 Cup Unseasoned Rice Vinegar
1/4 Cup Maple Syrup
1 Tbsp Kosher Salt
