Spiced Kirby Pickles

Recipe from


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

Preparation

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.

Note:

Marcia Kiesel,

August 1999