Found on gardenoflife
NOTE: This is a freezer pickle
6 - ½ pint jars or other freezer containers for the freezer
2 pounds cucumbers (small pickling cucumbers)
1 cup fresh cilantro
5-6 dried habanero or red chile peppers (more if you like things hotter!)
2 Tbsps Chia Seed
1 large Vidalia or other sweet onion
5 garlic cloves
1 Tbsp pickling spice
1/3 cup sugar
3 cups white vinegar (use 5% acidity vinegar)
2 Tbsp canning salt
Slice cucumbers ¼” thick and place in a glass bowl with sliced sweet onion, cilantro, peppers, and thinly sliced garlic cloves.
Combine vinegar, sugar, pickling salt, and pickling spice with one cup of water in a small bowl.
Cook over stove on high heat until sugar completely dissolves. Pour hot mixture over cucumber mixture in the bowl and stir to combine. Cover the bowl with foil and chill for two days in the refrigerator.
After fermenting 48 hours, drain cucumber mixture and save the liquid.
Place one habanero or red chile pepper in the bottom of each jar. Place cucumber and onions into clean jars or freezer containers, leaving 1” of space at the top. Pour liquid over the mixture, leaving 1” of space at the top. (Do not fill completely to the top)
If using canning jars, seal and place a ring on the top. Freeze standing upright for six months.
To eat pickles, thaw and refrigerate after opening.