Spicy and Garlicy Pickles

Ingredients

• 1 1/2 cups white vinegar

• 1 cup water

• 1 tablespoon salt

• 1 tablespoon granulated sugar

• 1 jalapeño, sliced into thin rounds

• 6 Persian cucumbers, sliced into thin rounds (about 2 cm thick)

• 6 cloves of garlic (half diced, half just peeled)

• 1 shallot quartered

• 4 dried chili peppers

• 1 tablespoon red pepper flakes

• 2 tablespoons black pepper corns

Preparation

1. In a medium sized glass container, add 1 1/2 cups white vinegar, 1 cup water, 1 tablespoon of salt, and 1 tablespoon of granulated sugar. Stir well to combine.

2. Then to the same container, add 1 sliced jalapeño, 6 Persian cucumbers, 6 cloves of garlic (half diced, half just peeled), 1 shallot quartered, 4 dried chili peppers, 1 tablespoon red pepper flakes, and 2 tablespoons black pepper corns.

3. Stir well to combine everything. Add the lid to the container and refrigerate it for at least 1 day (I recommend at least 3 to allow for maximum flavor). Keep in the refrigerator until you use them.

Notes

• Yield: ~ 3 cups of pickles

• I recommend making these for black bean burgers and to put on your favorite sandwiches.