jalapeno kiwi cucumber quick pickles
So it turns out writing anything eloquent or profound about pickles has put me in quite a…difficult situation. But on my first bite of these kicky little cukes (while standing in front of my fridge after an afternoon in the sun), I will fully admit that I let out a noise that was somewhere between a scream and a swoon. They were THAT good. The acidic punch followed by a hint of spice and sweetness felt like the equivalent of jumping into a pool on a sweaty summer’s day–it was an instantly refreshing kick of flavor that cooled my palette and enlivened my senses.
The magic ingredient in these refreshing little bites is Healthade’s jalapeño kiwi cucumber kombucha, which serves as the spicy-sweet base for these quick cucumber pickles. They are slightly sweet and exhilaratingly acidic, and would make the perfect addition to any barbecue or picnic this summer. Use them as a delightful counterpoint to a perfectly grilled burger, toss them in a salad, or eat them straight from the jar, preferably while wearing shorts or a bathing suit.
• 1 cup white wine vinegar
• 2 tsp salt
• 1 tbsp. honey
• 1 1/2 cups Healthade jalapeno kiwi cucumber kombucha
• 1 large jalapeño
• 2 large garlic cloves
• 4-6 large Persian cucumbers, cut into thick slices
In a small saucepan over medium-low heat, combine the vinegar, salt, and honey until salt is dissolved and honey is fully incorporated. Set aside and allow to cool slightly (5-10 minutes). Stir in 1 1/2 cups of kombucha.
Thinly slice the jalapeño, and smash the garlic cloves with the back of a knife (coarsely chopping them works too). Divide the jalapeño and garlic between two large (24 oz) glass jars, then layer in the sliced cucumbers until both jars are full to the top.
Carefully pour the pickling mixture into the two jars, until pickle slices are fully submerged. Close the jars securely with the lids, then give each jar a (very) gentle shake. Refrigerate at least overnight, or ideally 24 hours for the best flavor.