I was cleaning out the computer and found this recipe that I completely forgot to post during summer. Since I have spent the entire day outside sprinting from errand to truck because it is low 30s and just started snowing these pickles are really making me miss summertime and the garden. However this did jump start me thinking about 4 months from now when the garden starts making its return so that will help me get through this winter.
For this recipe you will need:
- Couple cucumbers sliced
- 4 cups of rice wine vinegar
- 2 TB sugar
- Good pinch of crushed red pepper (pinch size dependant upon on how spicy you want to make it)
- Teaspoon of whole peppercorns
- Teaspoon of coriander seeds
- Teaspoon of mustard seeds
- Teaspoon of fennel seeds
- Teaspoon of cumin seeds
- Tablespoon of dried dill
- 2 cloves of smashed garlic
- Tablespoon of kosher salt
Now this is where the recipe gets really complicated and that you toss everything into a medium saucepan except for the cucumbers and bring the mixture to a boil till the salt is dissolved (about 3 minutes). Remove the pan from the heat and cool to room temperature.
Once the pan has cooled put the sliced cucumbers in jars and pour the mixture over top. Place in the refrigerator for a couple of days.
Besides cucumbers you can use radishes, peppers, or almost anything that your heart desires.