Step 1

PREP: Get a clean 32 oz glass container with a sealable lid. Slice your cucumbers and jalapeno into 1/4 inch slices and place half of them in the jar.

Step 2

LAYER: Mince your garlic cloves, and crush the all-spice berries and fennel seed under your knife to help release the oils. Add these and all the rest of your spices to the jar. Cover with the remaining cucumbers and jalapenos.

Step 3

FINISH THE BRINE: Pour in the hot water and vinegars carefully until everything is covered completely. Then, put the lid on the jar and give it a good shake.

Step 4

STEEP: Place the pickles-to-be in your refrigerator and allow to steep for at least two hours. (I prefer overnight.)