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Jalapeño Kiwi Cucumber Quick Pickle Recipe

Jalapeño Kiwi Cucumber Quick Pickle Recipe

I fell in love with pickles the first time I tasted ‘em, so I thought of coming up with my own quick pickle recipe.

So it turns out writing anything eloquent or profound about pickles has put me in quite a difficult situation. But upon my first bite of these kicky little cukes (while standing in front of my fridge after an afternoon in the sun), I have to 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! Its instantly refreshing kick of flavor cooled my palate and enlivened my senses.

The magic ingredient in these refreshing little bites is Healthade’s jalapeño-kiwi-cucumber kombucha. It serves as the spicy-sweet base for this quick pickle recipe. They are slightly sweet and exhilaratingly acidic, which makes a perfect addition to any barbecue or picnic this summer. You can also use them as a delightful add-on to grilled burger, toss them in a salad, or eat them straight from the jar. Think about enjoying them while wearing shorts or a bathing suit.Perfect, right? So, let’s dive into making this delightful summer condiment!

Ingredients

  • 1 cup white wine vinegar
  • 2 tsp salt
  • 1 tbsp. honey
  • 1 1/2 cups Jalapeño-Kiwi-Cucumber kombucha (the magic ingredient of this extraordinary quick pickle recipe)
  • 1 large jalapeño
  • 2 large garlic cloves
  • 4-6 large Persian cucumbers, cut into thick slices.

Directions

In a small saucepan over medium-low heat, combine the vinegar, salt, and honey until the salt is dissolved and the honey is fully incorporated. Set aside and allow to cool slightly (5-10 minutes). Stir in 1 1/2 cups of Healthade’s Jalapeño-Kiwi-Cucumber 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. Layer in the sliced cucumbers until both jars are full to the top.

Carefully pour the pickle mixture into the two jars until pickle slices are fully submerged. Close the jars and secure the lids tightly. Give each jar a (very) gentle shake. Refrigerate at least overnight or ideally, 24 hours to get the best flavor.See? You can create this quick pickle recipe with no sweat at all!


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