Anyone who grows a plentiful cucumber crop in the garden knows the struggle when you’re burned out on salads and can’t give any more of the dang things away. Well, this is a great solution that taste great on hamburgers, hot dogs, in salads, or just by themselves. Beware though, the spice is not for the faint of heart, but you can adjust the heat to your liking. I prefer small cucumbers, particularly the diameter of a half dollar (approx. 1.5 inches for you youngsters) and with the smallest seed size. However, if you’ve got large cucumbers, you can use them too. Make these to your heart’s content and regain your counter space!
- 4 small diameter cucumbers, sliced
- 1 1/2 cups sugar
- 1/4 cup Louisiana hot sauce
- 1/2 cup jalapeño peppers, sliced
- 1 cup apple cider vinegar
- 1 tablespoon minced garlic
- 2 tablespoons red pepper flakes (optional)
- Using a mandolin, chop cucumbers slightly smaller than 1/4 inch wide.
- Pour 3/4 cup of sugar in the bottom of the mason jar, followed jalapeños, hot sauce, red pepper flakes, and minced garlic.
- Begin packing 1 cup of sliced cucumbers at a time into the jar, then pour apple cider vinegar over the top.
- Next, pour the remaining sugar in and the rest of the cucumbers. Push down with a spoon if necessary.
- Clean off the top edge with a damp rag, then apply the lid. Secure the lid “hand-tight” only.
- Flip the jar upside down and place in the fridge.
- Flip once per day for 2 weeks.
- They will be ready to eat at that time. Sugar will be completely dissolved and the pickles will be very flavorful and spicy.
Try these on sandwiches, potato salads, tuna fish, hamburgers, hot dogs, or anythings else pickles are used. Enjoy!