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 1/2 lb (680 g) 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 (240 ml) distilled white vinegar
- 1 cup (240 ml) water
- 2 tbsp 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: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 10
- Sugar: 1
- Sodium: 1160
- Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 0
- Cholesterol: 0