Pickled Cucumbers and Jalapeños

Lovers of spicy foods will enjoy these sweet and zesty pickles, made with Kirby cucumbers, red jalapeno chiles, brown sugar, cider vinegar, and spices. No canning equipment is required for these easy refrigerator pickles. Jalapenos range from mild to strong. They can be roasted, stewed, or, as in this case, pickled.

2 lb Kirby cucumbers, sliced diagonally ¼” thick
4 red jalapenos, sliced diagonally ¼” thick
3 small onions, cut into ½” wedges
3 Tbsp. sea salt
2 cups apple cider vinegar
1¾ cups light-brown sugar
1 Tbsp. mustard seed
¾ tsp. celery seed
¾ tsp. ground turmeric

In a bowl, toss cucumbers, jalapenos, onions, and salt. Cover; refrigerate 2 hours.

In a saucepan over medium heat, cook vinegar, sugar, mustard seed, celery seed, and turmeric, stirring to dissolve sugar.

Rinse and drain cucumber mixture. Pour vinegar mixture over; let cool. Refrigerate, covered, up to 3 weeks.

Makes 2½ quarts.