140 minutes
A tangy and spicy pickle recipe that combines the crispness of Kirby cucumbers with the zest of ginger and the heat of jalapeño peppers.
cups
tablespoons
tablespoons
Jalapeño, halved lengthwise
each
Fresh Ginger, peeled, sliced, lightly crushed
NaN inches
Kirby cucumbers, cut into 3/4-inch wedges
0 lb
1. Prepare the Brine
In a medium saucepan, combine the vinegar, sugar, salt, jalapeño, ginger, and 1 cup of water. Bring this mixture to a boil, ensuring the sugar and salt are dissolved completely.
2. Transfer the Hot Brine
Immediately after boiling, carefully transfer the hot brine into a heatproof glass or plastic container, which will retain the heat for the pickling process.
3. Add Cucumbers to Brine
Pack the cucumber wedges into the container with the hot brine, ensuring they are fully submerged. Let them sit at room temperature until cooled.
4. Refrigerate and Serve
Once cooled, place the container in the refrigerator and let the cucumbers pickle for at least 2 hours before serving. These pickles can be refrigerated for up to 2 weeks.
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