Description
These basil pickles offer a unique twist with a floral, mildly licoricey flavor, thanks to the fresh basil, creating a delightful vinegary and salty snack.
Ingredients
Units
Scale
- 1.5 pounds pickling cucumbers
- 8 peppercorns
- 1 large garlic clove, peeled, smashed and cut into a few chunks
- 1 jalapeno, cut into thick slices
- 2 stalks basil
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons kosher salt
Instructions
- Gently scrub the cucumbers and halve or quarter them lengthwise.
- In a small saucepan, combine the vinegar, water, and kosher salt. Bring the mixture to a boil, stirring until the salt is dissolved.
- Place the peppercorns, jalapeno slices, and garlic chunks at the bottom of a 1-quart mason jar.
- Pack the basil stalks and cucumber pieces tightly into the jar.
- Pour the hot brine over the cucumbers and basil, ensuring everything is submerged and leaving about 1/2 inch of headspace at the top of the jar.
- Seal the jar with a lid and let it cool to room temperature.
- Refrigerate the pickles for at least 24 hours before serving to allow the flavors to meld.
Notes
If you don’t have dill, basil makes a great alternative, adding a floral note. Ensure the cucumbers are fully submerged in the brine to prevent spoilage. These pickles are best after 24 hours but can be stored in the refrigerator for up to a month. Adjust the amount of jalapeno to control the spice level.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 10
- Sugar: 1
- Sodium: 1160
- Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 0
- Cholesterol: 0