For National Hispanic Heritage Month …I thought it would be fun to make a special batch of pickles in honor of Monica …who is Hispanic and has been managing our kitchen since 2010. These are quick pickles…meaning they aren’t shelf stable so I’m not selling them…just made them for a fun experiment and for a gift for Monica to show appreciation for all she does to keep our kitchen running smoothly.
In each jar (I made three,) I put 1 teaspoon ground cumin, a few sprigs of fresh thyme, and 1 star anise. Next I layered thinly sliced cucumber with three sliced jalapeños in each jar.
I set the filled jars aside while I started the brine. In a medium sized pot set to high heat… I brought to boiling a brine of 1 quart white distilled vinegar, 3 cups water and 1/4 cup salt. When the brine came to a rolling boil… I ladled it into the jars and capped them with clean lids. These will keep for a couple of months in the fridge. A day later… And I’m already enjoying them!