PICKLES WITH CHILES ENJOY DAN:

                         PICKLES WITH CHILES by CHEF DAN:

Makes 4 pints

INGREDIENTS:

1/3-cup sea salt

6 pickling cucumbers, sliced into 1/2-inch slices

2-carrots. cut into 1/4-inch rounds

4-garlic cloves

1-cup apple cider vinegar

8 cups water

1-tablespoon EACH cumin seeds, & black peppercorns

4-springs, dill weed

4-jalapeno peppers, thinly sliced

2-habanero peppers, thinly sliced

DIRECTIONS:

1.   Mix the salt, vinegar, & water in a saucepan & bring to a boil.

2.   Reduce heat & simmer for 5 minutes.

3.   Remove from heat a let cool.

4.   Arrange cucumber into 4-pint Mason jars with lid.

5.   Add the carrots, garlic, dill weed, hot peppers & seeds.

6.   The ingredients should come 1/2-inch from the top.

7.   Fill the jars with the brine to the top & tap on a flat surface to remove any bubbles.

8.   Screw on top & refrigerate overnight.

9.   The pickles will last 6-weeks in the refrigerator.

ENJOY DAN:                               LOOK GOOD FEEL BETTER THINK POSITIVE!!!