Mexican Refrigerator Pickles

Mexican Refrigerator Pickles 1/2 cup (or handful) of fresh dill sprigs 1/2 cup fresh cilantro 1 garlic cloves chopped 1/4 cup chopped onion 3 slices jalapeno 3 cups thinly sliced small cucumbers 1 1/2 cups water 3/4 cup white vinegar 1 Tablespoon granulated sugar 1 Tablespoon taco seasoning 1 teaspoon kosher salt 1/8 teaspoon black pepper Place dill, cilantro, garlic, onion, and jalapeno slices in a large mason jar. Fill jar to top with cucumbers. Meanwhile, place the water, vinegar, sugar, taco seasoning, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight. TIPS: We had better luck with small, thin, firm cucumbers rather than larger ones with a lot of seeds. Make sure your cucumbers are completely covered with the liquid. Depending on your jar and size of cucumbers, the recipe may take a little more or less than 3 cups of cucumbers. For a less spicy pickle, reduce the jalapeno slices or add more for spicier. SUBSTITUTIONS: Instead of a large mason jar, you could use another large container although I would suggest not using plastic.