Photo by Eva Kolenko.
Cooks' Note
Also try it with...Carrots, unripe green tomatoes, brussels sprouts
Recipe information
Yield
Makes 2 quarts
Ingredients
For the brine:
1 cup distilled white vinegar
2 tablespoons kosher salt
2 teaspoons sugar
2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
2 cups water
For the pickles:
2 pounds kirby cucumbers, quartered
10 large dill sprigs
Hot brine (see formula, left)—using
2 teaspoons black peppercorns
2 teaspoons caraway seeds
Special equipment:
Two 1 quart canning jars with lids
Preparation
For the brine:
Step 1
Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
For the pickles:
Step 2
Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
Step 3
Dividing evenly, pour hot brine (see formula, left)—using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices—into jars and cover. Let cool, then chill.
Do Ahead
Step 4
Cucumbers can be pickled 2 months ahead. Keep chilled.
Recipe notes
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