We’re wondering – do you think we can reuse the brine since we just made today? My husband is thinking of using for other veggies from the garden – jalepenos and red peppers?

Place the sliced cucumbers and jalapenos in a large bowl. Heat up the brine over high heat until the mixture is simmering. Cook for a few minutes and stir to make sure the salt dissolves. Chili Peppers. Use 1.5 cups sliced or chopped green chilies. I am using a combination of jalapeno peppers and serrano peppers - See the Recipe Tips & Notes section on pepper choices.

I just discovered your recipe. It sounds delicious! I can’t wait to try it. I was wondering how long you can keep these in the refrigerator. You mentioned putting them on the refrigerator for one or two days, so I wasn’t sure if you meant that two days is the limit. Heat up the water, vinegar, salt, sugar, pepper, mustard seeds, and dill in a saucepan over high heat until the mixture is simmering. Cook for a few minutes until the salt dissolves.

Grind the Seeds and Combine. Grind the seeds into coarse powder in a spice grinder, or use a mortar and pestle. Add the ground seed mixture to a small bowl. Add turmeric, garlic powder and onion powder (or asafoetida, if using) and mix to combine. Made them a bit sweeter this time as some found the taste a bit too sharp. Also, no garlic as we found it overwhelming.Cut your cucumbers into spears or slices, stuff into clean pint-size mason jars along with some fresh dill and either your fresh peppers or red pepper flakes, spoon over the spices and fill the jar with brine. Immediately pour the brine into the bowl with the jalapenos and cucumbers. Cover the bowl with a paper towel or two, pressing down against the liquid to keep everything submerged in the brine. Chillies. I used red chillies (bird’s eye chillies) but you can use any variety of your choice. This recipe works well with Thai chillies, jalapeños, habaneros, etc.