Spicy Pickled Cucumbers

1. 1

   Rinse the cucumbers and pat them dry. Trim off the ends, then cut them in half. Cut each half into spears. Place the spears in a clean, wide-mouth mason-type canning jar.

2. 2

   Add the water, vinegar, and honey to a saucepan. Add about half of the garlic pieces to the pan, then drop the remaining garlic into the jar with the cucumber spears.

3. 3

   Using a mortar and pestle, crush the peppercorns, pickling spice, mustard seeds, and pepper flakes together. Sprinkle about half of this mixture into the saucepan, then add the remaining mixture to the cucumber spears. Add as much fresh dill fronds as desired to the saucepan and also drop some into the pickle jar.

4. 4

   Add the salt to the saucepan. Heat on low, stirring constantly, until the honey has melted. Pour the mixture over the cucumber spears, filling the jar to within 1/8 inch of the rim, then tighten the lid. Refrigerate for 1 week before using.

• Calories 60.41 kcal Low Source
• Protein 0.04 g Low Source
• Carbs 14.39 g Moderate
• Total Fat 0.02 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 5.36 mg Low Source
• Fiber 0.05 g Low Source
• Sugar 12.35 g High
• Added Sugar 1.66 g Low Source
• Calcium 26.14 mg Low Source
• Iron 0.03 mg Low Source
• Potassium 2.38 mg Low Source
• Vitamin A 0.12 mcg_rae Low Source
• Vitamin C 2.81 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard
• Sulfites
• Garlic 🧄