12 pickling cucumbers
2 Cups water
1-3/4 Cups Jalapeno White Balsamic Vinegar (or any “spicy” white balsamic vinegar)
2 Tbsp Dill Weed
1/2 Cup Sugar
8 Garlic cloves, chopped
1-1/2 Tbsp Kosher Salt
1 Tbsp Pickling Spice Blend
1-1/2 tsp Dill Seed
1/2 tsp dried Crushed Red Pepper (optional)
Slice or spear cucumbers, if desired. Combine all ingredients except dill weed in large bowl.
Stir, let stand at room temperature 2 hours until sugar and salt dissolve.
Transfer 4 cucumbers to each of three 1-1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Add the dill leaf [dill weed] to each jar. Cover jars with lids and close tightly.
Refrigerate at least 10 days before serving. Pickles will stay fresh for up to 1 month. Keep refrigerated.
If you’re in a hurry and don’t have 10 days to wait,
Combine the vinegar, and spice mixture in a heavy, non-reactive saucepan. Bring liquid to a simmer over medium heat. Carefully pour the simmering vinegar-spice mixture into the jars, filling each to within 1/4-inch of the top (that’s called 1/4 inch “headspace”). Put lids and rings on the jars and close them tightly.
Allow the jars to cool (a wire cookie cooling rack works great) to room temperature before storing in the refrigerator. Pickles will be ready to eat in 24 hours (and should be eaten within a week).