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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.
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