Description
These pickles pack a punch with fiery chili and ginger, balanced by cooling mint and ice, delivering crisp bites that awaken your palate.
Ingredients
- 1.5 kilograms pickling cucumbers
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 2 tablespoons granulated sugar
- 1 teaspoon red chili flakes
- 2 cloves garlic sliced
- 1 teaspoon grated ginger
- 10 mint leaves torn
- 5 sprigs fresh dill
- 1 cup ice cubes
Instructions
- Wash cucumbers and slice into spears or rounds.
- In a bowl combine vinegar water salt sugar chili flakes garlic and ginger until salt and sugar dissolve.
- Divide cucumbers evenly between two sterilized jars and layer mint leaves and dill sprigs among them.
- Pour the brine into jars covering cucumbers completely.
- Top each jar with ice cubes to help maintain crispness.
- Seal jars and refrigerate for at least 24 hours before serving.
Notes
- Reduce red chili flakes for a milder spice level
- Fresh pickling cucumbers yield best crunch
- Ice cubes enhance texture and add cooling contrast
- Store in refrigerator for up to two weeks