Ingredients

• 6 cups white vinegar
• 2 cups brown sugar
• 3/4 cup lime juice
• 1/4 cup kosher salt
• 1 1/2 teaspoons red chili pepper flakes
• 3 lbs pickle cucumbers
• 8 shallots or 8 winter onions
• 16 serrano peppers
• Ball pickle crisp, if canning

Instructions

1. If canning, sterilize 8 jars, lids and rings.

2. 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.

3. Meanwhile, thinly slice cucumbers. Strip skins off of winter onion (or shallot) bulbs. Slice serranos in half length-wise, keeping the seeds inside.

4. 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).

5. Using a funnel, pour brine into each jar. If canning, follow standard instructions.

6. If canning, process for 15 minutes. Otherwise, cover and place in refrigerator.

7. Let brine for two weeks if refrigerated, or three weeks if canned.