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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Shrimp and Avocado Sandwiches with Spiced Kirbys Ingredients:
3 pounds kirby cucumbers, halved lengthwise |
6 whole cloves |
4 bay leaves |
2 to 3 dried red chiles |
2 teaspoons whole black peppercorns |
2 tablespoons coriander seeds |
2 tablespoons mustard seeds |
2 teaspoons fennel seeds |
2 teaspoons cumin seeds |
2 cups white vinegar, plus more if needed |
1 cup water |
10 garlic cloves, coarsely chopped |
2 tablespoons kosher salt |
2 tablespoons sugar |
Directions:
1. In one 2-quart heatproof jar or a few smaller jars,pack the cucumbers, cloves, bay leaves, chiles, peppercorns, coriander, mustard, fennel and cumin.
2. In a small saucepan, combine the vinegar with the water, garlic, salt and sugar. Bring to a boil. Simmer until the salt and sugar dissolve. Ladle the pickling liquid into the jar; if necessary, add more vinegar to cover the cucumbers. Let the pickles cool, then cover with a lid and refrigerate until flavorful, about 3 weeks.
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