Name: Spicy Sweet Cucumbers
Yield: Makes 4 quarts [3.6 kg]
Cuisine: American
Ingredients: 1 Tbsp coriander seeds; 1 Tbsp mustard seeds; 2 lb [910 g] Persian or other pickling cucumbers, cut into ¾-in- [2-cm-] thick rounds; 5 fresh dill sprigs; 5 garlic cloves, thinly sliced; ¼ tsp ground turmeric; ¼ tsp crushed red pepper flakes; 1 cup [240 ml] white wine vinegar; 2 cups [480 ml] water; 1½ tsp dill seeds; 2 Tbsp kosher salt; ¼ cup plus 1 Tbsp [65 g] sugar

Preparation info

Makes
4 quarts

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

This is one of my favorite “vinegared” pickles—most decidedly in the bread-and-butter category, with a sweet and slightly spicy profile. They can be eaten an hour or so after placing in the brine; quick pickling helps them keep a nice, crunchy texture.

Ingredients

Brine

1 Tbsp mustard seeds
1 Tbsp coriander seeds
1½

Americas
Europe
United States
Italy
Preserve
Spicy
Mediterranean
California
Venice
Vegan
Gluten-free

Method

To make the brine

In a small, dry saucepan over medium heat, toast the mustard seeds, coriander seeds, and dill seeds until fragrant, about 3 minutes. Add the water, vinegar, sugar, salt, turmeric, and red pepper flakes. Bring to a boil, lower the heat, and simmer for 5 minutes. Remove from the heat and let cool.

In a 2-qt [2-L] canning jar, layer t

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Ingredients

Brine

Method

To make the brine

Part of