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# Cubano Pickles
- URL: https://onesandwich.com/cubano-pickles/
- Published: 2024-11-02T19:26:44.000Z
- Updated: 2024-11-02T19:27:11.000Z
- Description: No Cubano sandwich is complete without the signature tangy crunch of dill pickles. While store-bought options can work in a pinch, making your own pickles at home gives you control over flavor and adds an exciting, personalized touch to your sandwich.
- Author: Andrew Lekashman
- Tags: Not Sandwiches, Sandwich Components

### 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.

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### 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.