Spicy Garlic Dill Pickles

A new twist on classic pickles.

This recipe comes from my brother Eddie. He has a love for all things spicy, and he is always making new recipes. Eddie created this pickle recipe a few years ago, and has made it multiple times since then. This recipe is the perfect combination of spicy and tangy as the peppers pair perfectly with the pickles.

Ingredients

1 quart apple cider vinegar with the mother

1 quart organic distilled white vinegar

2 quarts filtered water

2 tbsp granulated sugar

1/2 pickling salt

10 kirby pickling cucumbers, blossom end removed

1 bundle of dill

10 cloves of garlic, smashed

2 habaneros, seeds and membranes removed

2 tbsp whole black peppercorns

2 tbsp yellow mustard seed

mason jars

Directions

Wash and remove blossom end of cucumbers. Chop cucumbers into desired shape. Chop habaneros, smash garlic and remove stems of dill. Layer cucumbers and other vegetables in mason jars.Combine vinegar and sugar, and pour over pickles in jars. Seal and refrigerate for 1 to 2 weeks. Enjoy!