135 minutes
Crisp Kirby cucumbers transformed into tangy and slightly spicy pickles with the infusion of ginger, jalapeño, and a sweetened vinegar brine.
cups
tablespoons
tablespoons
Jalapeño, halved lengthwise
each
Fresh Ginger, peeled, sliced, and lightly crushed
NaN inches
Kirby cucumbers, cut into ¾-inch wedges
0 lb
cups
1. Prepare the Brine
In a medium saucepan, combine the rice vinegar, sugar, kosher salt, halved jalapeño, and sliced ginger with ¾ cup of water. Bring this mixture to a boil over medium heat, ensuring the sugar and salt dissolve completely.
2. Pickle the Cucumbers
Transfer the hot brine to a heatproof container and add the cucumber wedges. Let them cool to room temperature, then cover and refrigerate for at least 2 hours before serving.
Comments (0)