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Champagne Vinegar Refrigerator Pickles

July 07, 2021

INGREDIENTS

10 x 3-4" long pickling cucumbers
2 cups water
2 cups Champagne Wine Vinegar
1 bunch fresh dill weed
¼ cup white sugar
4 whole cloves garlic
2 Tbs. kosher or pickling salt
1 dried bay leaf
1 teaspoon peppercorns
1 whole hot chili, stem removed (optional)

DIRECTIONS
In a medium sauce pan, combine water, vinegar, sugar, salt, bay leaf, and peppercorns. Bring to a boil over medium heat. Slice a very thin piece off the end of each cucumber, then arrange cucumbers, garlic, dill and peppercorns in a large-mouth. Pour in the hot boiled pickling liquid over the contents in each jar, completely covering the pickles. Place a sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

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