Zesty Pickled Cucumbers

These zesty cucumber pickles are bursting with flavor—perfect for burgers, snack boards, or straight from the jar. Made with our Cilantro Garlic White Balsamic Vinegar, Sicilian Seasoning Blend, and Ghost Pepper Sea Salt, they deliver a flavorful kick and fresh herb finish. Yellow onion and jalapeño slices add extra heat and a crisp, fresh taste.

Ingredients:

½ cup hot water 

1 tablespoon granulated sugar

½ cup Cilantro Garlic White Balsamic Vinegar

1 ½ teaspoons Sicilian Seasoning Blend 

½ teaspoon Ghost Pepper Infused Sea Salt 

½ teaspoon Fleur de Sel 

1 large English cucumber, sliced into spears

¼ cup yellow onion, peeled and sliced 

1 red or green jalapeño pepper, sliced 

Directions:

In a large mixing bowl, combine hot water and sugar. Whisk thoroughly until the sugar is fully dissolved. Add Cilantro Garlic White Balsamic vinegar, Sicilian Seasoning Blend, and Fleur de Sel to the bowl, then whisk again to blend. Next, add sliced cucumber, onion, and jalapeño to the mixture. Stir well to ensure all vegetables are evenly coated. Transfer the pickling liquid and vegetables into a large mason jar, airtight container, or resealable plastic bag. Seal and refrigerate overnight to allow the flavors to develop. These quick-pickled cucumbers will keep in the refrigerator for several weeks. Makes approximately 2 cups.