Serrano Lime Cucumber Pickles

READY IN: 51mins
YIELD: 8 pints




  • If canning, sterilize 8 jars, lids and rings.
  • Mix first five ingredients in a large pot. Bring the brine to a boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.
  • Meanwhile, thinly slice cucumbers. Strip skins off of winter onion (or shallot) bulbs. Slice serranos in half length-wise, keeping the seeds inside.
  • When equipment is sterilized and brine is cooled, pack each jar with cucumbers, 4 serrano slices and one winter onion (shallot). Sprinkle a rounded 1/8 teaspoons of Pickle Crisp on top (if canning).
  • Using a funnel, pour brine into each jar. If canning, follow standard instructions.
  • If canning, process for 15 minutes. Otherwise, cover and place in refrigerator.
  • Let brine for two weeks if refrigerated, or three weeks if canned.