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    Kirby Pickles with Ginger & Jalapeño

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    Pixicook editorial team

    A tangy and spicy pickle recipe that combines the crispness of Kirby cucumbers with the zest of ginger and the heat of jalapeño peppers.

    Ingredients for Kirby Pickles with Ginger & Jalapeño

    units in
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    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Rice Vinegar

    cups

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    Sugar

    tablespoons

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    Kosher Salt

    tablespoons

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    Jalapeño, halved lengthwise

    each

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    Fresh Ginger, peeled, sliced, lightly crushed

    NaN inches

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    Kirby cucumbers, cut into 3/4-inch wedges

    0 lb

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    How to Make Kirby Pickles with Ginger & Jalapeño

    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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