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Spiced Kirby Pickles

Slideshows: Pickled Vegetables

  • Servings: Makes 2 quarts

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  • 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


How to make this recipe

  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.
Contributed By Photo © Kelsey Brown Published August 1999

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462346 2013-12-06 Marcia Kiesel spring|summer|pickling|barbecue-cookout|american|side-dishes|make-ahead|vegetarian|snack august-1999 recipes,spiced-kirby-pickles 462346