Arrange the cucumbers, habanero pepper halves, garlic cloves, and sprig of dill in one large sterilized lidded jar, or divide among smaller sterilized jars with tight fitting lids.
Add the Champagne Wine Vinegar, Lemongrass Mint Aged White Balsamic Vinegar, pickling spice, salt, and water to a medium sauce pan over medium-high heat. Bring to a simmer.
Pour the hot brine over the cucumbers (making sure the liquid comes above the cucumbers) and allow to cool to room temperature. Refrigerate the pickles for a minimum of seven (7) days before eating to allow the brine to penetrate the cucumbers. Flavor will improve over time. Keep refrigerated.
Ingredients
Directions
Arrange the cucumbers, habanero pepper halves, garlic cloves, and sprig of dill in one large sterilized lidded jar, or divide among smaller sterilized jars with tight fitting lids.
Add the Champagne Wine Vinegar, Lemongrass Mint Aged White Balsamic Vinegar, pickling spice, salt, and water to a medium sauce pan over medium-high heat. Bring to a simmer.
Pour the hot brine over the cucumbers (making sure the liquid comes above the cucumbers) and allow to cool to room temperature. Refrigerate the pickles for a minimum of seven (7) days before eating to allow the brine to penetrate the cucumbers. Flavor will improve over time. Keep refrigerated.