Due to the nature of this quarantine there has definitely been a shortage of shelf stable ingredients. So here in the bottomless chips home kitchen we are looking into learning how to make all those delicious bits and bobs that we depend on. I think we might call this segment…”What’s In That Jar?” That sounds good to me.
Ingredients
This makes two pint sized jars worth of pickles
- 4 cloves garlic, smashed
- 4 jalapenos
- 4 mini cucumbers
- 2 tsp. dill seed
- 2 tsp. chili flake
- 1 cup water
- 1 cup distilled vinegar
- 2 tsp. kosher salt
Directions
- Wash and sanitize your new jars before putting your delicious pickles in them.
- Place one tsp each of dill seed and chili flake in your jars.
- Peel and smash your garlic cloves and place two in each jar.
- cut the stem off your jalapenos and put two in each jar.
- Cut your cucumbers into thick chips and put two cucumbers worth of chips in each jar.
- Put the water, vinegar and salt in a small pot and bring to a boil. Dump gently over pickles until jar is almost full of liquid.
- Seal your jars and place in the fridge for 7 days.
- Eat delicious pickles!
These are really spicy which is what I wanted. You can either tone down the chili flake or omit it all together if you want.
Rogue Woman Bakes 