Serrano Lime Cucumber Pickles

1. 1

   If canning, sterilize 8 jars, lids and rings.

2. 2

   Mix first five ingredients in a large pot. Bring the brine to a boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.

3. 3

   Meanwhile, thinly slice cucumbers. Strip skins off of winter onion (or shallot) bulbs. Slice serranos in half length-wise, keeping the seeds inside.

4. 4

   When equipment is sterilized and brine is cooled, pack each jar with cucumbers, 4 serrano slices and one winter onion (shallot). Sprinkle a rounded 1/8 teaspoons of Pickle Crisp on top (if canning).

5. 5

   Using a funnel, pour brine into each jar. If canning, follow standard instructions.

6. 6

   If canning, process for 15 minutes. Otherwise, cover and place in refrigerator.

7. 7

   Let brine for two weeks if refrigerated, or three weeks if canned.

* Per serving · 4 servings · Values may vary.