My F&W
quick save (...)
Spiced Kirby Pickles
© Kelsey Brown

Spiced Kirby Pickles

  • SERVINGS: Makes 2 quarts
  • MAKE-AHEAD
  • VEGETARIAN

Slideshows: Pickled Vegetables

  1. 3 pounds kirby cucumbers, halved lengthwise
  2. 6 whole cloves
  3. 4 bay leaves
  4. 2 to 3 dried red chiles
  5. 2 teaspoons whole black peppercorns
  6. 2 tablespoons coriander seeds
  7. 2 tablespoons mustard seeds
  8. 2 teaspoons fennel seeds
  9. 2 teaspoons cumin seeds
  10. 2 cups white vinegar, plus more if needed
  11. 1 cup water
  12. 10 garlic cloves, coarsely chopped
  13. 2 tablespoons kosher salt
  14. 2 tablespoons sugar
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.