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Spicy Kirby Pickles

Cummulative Rating
N/A
Servings
Makes about 2 pints
Difficulty
Easy
Ingredients

4-5 kirby cucumbers, halved
4 whole cloves, divided
2 bay leaves, divided
2 dried red chil divided
1/2 teaspoon black peppercorns, divided
3 teaspoons coriander seeds, divided
1/2 teaspoon cumin seeds, divided
3 teaspoons mustard seeds, divided
1/2 teaspoon fennel seeds, divided
1 cup apple cider vinegar
1/2 cup water
1 Tablespoon sugar
1 Tablespoon kosher salt
6 garlic cloves, coarsely chopped
Directions
Clean kirby cucumbers thoroughly and halve lengthwise.

In 2 pint-size jars, pack cucumbers as tight as possible.

Divide cloves, bay leaves, dried chilis, peppercorns, coriander seeds, cumin seeds, mustard seeds and fennel seeds equally among jars.

In a small saucepan, combine vinegar, water, salt, sugar and garlic. Bring to a boil. Simmer until salt and sugar are completely dissolved.

Ladle brine into jars (if necessary, add more vinegar to cover cucumbers completely). Let pickles cool.

When cool, cover and refrigerate until flavorful, about 3 weeks.
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