Recipe

3 small Cucumbers, cut into spears

1 Serrano Pepper, sliced thin

1 Carrot, sliced thin

1 small bunch Cilantro

Place above ingredients into a glass bowl.

1 cup Michelada Love

3 cloves Garlic, peel and smash

4 Tablespoons Water

5 Tablespoons White Vinegar 

1 teaspoon each: Salt, Sugar, Tajin

Place above ingredients into a sauce pan.

Bring ingredients to a boil.

Boil for a quick 10 seconds.

Pour hot liquid over the cucumbers.

Let ingredients cool a bit and then cover the bowl.

Place bowl in refrigerator for 24 hours.

Pickles are now ready or can last a few days in fridge.