2 pounds fresh, small, firm pickling cucumbers
1 fresh habanero pepper sliced in half (optional)
5 cloves fresh garlic (optional)
3" sprig fresh dill
1 cup French Champagne vinegar
1 cup A-Premium White Balsamic
2 cups filtered water
1/4 cup kosher salt
1 tablespoon pickling spice mix (optional)
On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.
Arrange cucumbers, habanero pepper halves, garlic cloves, and sprig of dill in one large sterilized lidded jar, or divide among smaller sterilized jars with tight fitting lids.
In a medium sauce pan set over medium-high heat, heat French Champagne Vinegar, A-Premium White Balsamic vinegar, pickling spice (if using), salt, and water to a simmer.
Pour hot liquid over the pickels, making sure the liquid comes above the pickles and allow to cool to room temperature. Refrigerate pickles for a minimum of 7 days before eating to allow the brine to penetrate the cucumbers. Flavor will improve over time. Keep refrigerated.