3 1/2 cups thinly sliced pickling cucumbers (about a pound)
1 medium onion, sliced and separated into rings
2 jalapeņo peppers, seeded and sliced thin (may use more)
3 large garlic cloves, put through a garlic press
1 tablespoon salt
1 cup sugar (can substitute splenda)
1 cup white wine vinegar (5% acidity)
2 tablespoons water
Combine first 5 ingredients in a large bowl.
Cook sugar, vinegar and water in a saucepan over medium
heat until sugar dissolves. Pour over cucumber mixture. Cover
and chill 48 hours.
Spoon into small jars, leaving 1/2 inch of room at the top.
Screw lids on tightly, label and freeze pickles 8 hours or up
to 6 months. Thaw in refrigerator before serving; use thawed
pickles within a week.
For uniformly thin cucumbers and onions, use a
mandolin . If you don't own one, it's about time you got one
for yourself.
