6 pounds pickling cucumbers
4 cups rice vinegar
3 tablespoons kosher or pickling salt
8 tablespoons minced garlic
8 tablespoons grated fresh ginger
4 habanero or serrano peppers
- Trim ends from the cucumbers and quarter into spears. Bring the vinegar, salt and 2 cups of water to a boil in a nonreactive saucepan, such as stainless steel, ceramic, glass or coated metal. Stir to dissolve the salt.
- Sterilize four quart-sized jars. Place 2 tablespoons garlic, 2 tablespoons ginger and 1 pepper in the bottom of each hot jar. Pack the cucumber spears in as tightly as possible without crushing. Pour in the boiling brine, leaving 1/2 inch of headspace. Make sure the cucumbers are submerged in the brine.
- Check for air bubbles (tapping jars lightly on countertop can release any trapped air), wipe the rims and seal. Process for 10 minutes. Cool on a rack. The lids should seal down onto the jars.
Servings: About 40. Serving size: 2 pickle spears. Per serving: 13 calories, 0.4 g protein, trace fat, 1.7 g carbohydrates, 0.5 g dietary fiber, 525 mg sodium, 1 g sugars
Cook’s Tip: Because the cucumbers are not peeled, try to use organic (straight from the garden if you have one). Store-bought varieties are often coated in wax. If that’s all you have, you can scrub off the wax in hot water first.
Cook’s Tip: If your tap water is chlorinated or if you have a water softener, using distilled or purified water in the brine will give you better results.