Cubano Pickles

Ingredients for Cubano Pickles

• 2 lbs of small cucumbers: These should be firm and fresh for the best crunch.
• 1 cup white vinegar: The acidic base that gives pickles their signature tang.
• ¼ cup pineapple juice (optional): Adds a subtle sweetness and tropical note. If you prefer a more traditional pickle, use additional vinegar instead.
• 3 oz agave nectar: For a hint of sweetness. You can substitute honey or sugar if you prefer.
• 1 sliced jalapeño pepper: Adds a bit of heat. Feel free to adjust the amount to your spice preference.
• 5 cloves of garlic: Adds depth and a robust, savory flavor.
• 1 tablespoon mustard seeds: For a hint of warmth and that classic pickle taste.
• 1 bunch of fresh dill: Essential for a classic dill pickle flavor.
• 1 tablespoon salt: To enhance all the other flavors.
• 1 tablespoon whole black peppercorns: Adds a subtle spiciness and complexity.

Step-by-Step Instructions

1. Prepare the Cucumbers
   • Cut the cucumbers into 2-3 inch long spears or chunks, depending on your preference.
   • Pack them snugly into a glass jar, leaving a little space at the top. Slide a few slices of jalapeño in between the cucumbers for a bit of heat.
   • Top the cucumbers with a generous bunch of fresh dill.
2. Make the Pickling Brine
   • In a medium pot, combine the white vinegar, pineapple juice (if using), agave nectar, mustard seeds, salt, and black peppercorns.
   • Add the sliced garlic cloves to the pot.
   • Cook the brine over low heat for about 10 minutes, stirring occasionally to help the flavors meld. Once done, remove from heat and let the brine cool completely.
3. Assemble the Pickles
   • Once the brine has cooled, carefully pour it into the glass jars over the cucumbers, ensuring all the pieces are fully submerged.
   • Tap the jars gently with the handle of a knife or a spatula to release any trapped air bubbles. This step ensures even pickling and prevents spoilage.
4. Seal and Store
   • Seal the lids tightly and store the jars in the refrigerator.
   • Let the pickles sit for at least one week before eating. This allows the flavors to develop and infuse into the cucumbers fully.
   • The pickles will keep in the fridge for 5-6 months, making them a delightful condiment to have on hand.