This pickle recipe is FULL of flavor. These delicious pickle chips are sweet, tangy, and spicy (mostly in the mulled spice kind of way, but they can also be made with some hot peppers as well, and it works really well either way). This recipe also works well with small whole cucumbers (\in line with gherkins and cornichons).
These are addictive to snack on but they really shine on a charcuterie board or in a nice pulled pork sandwich.
To be honest, I was aiming for something a little different than this, which I finally figured out and will post as a separate recipe another time, but these were so good – according to my own taste buds and several friends – that I just decided I had to post this as well.
I liked these so much, I made a pickled cherry recipe in an almost identical manner and that recipe is here. They’re super tasty and I’d be hard pressed to decide if I had choose between these and those. Maybe you should make both?!
Now let’s do this!
You will need:
- Half gallon mason jar
- Cutting board with knife or wavy slicer (recommended)
- Medium mixing bowl
- Colander
- Measuring cups & spoons
- Small saucepan
- Mortar & pestle
- Optional: canning funnel
Ingredients:
- 2.5 – 2.75 lbs. pickling cucumbers, sliced 1/4″ or very small variety whole
- 2 TBSP pickling salt
- 2 cinnamon sticks
- 1 nub ginger, sliced (20g)
- 1/4 tsp ground mace (or substitute nutmeg)
- 1/4 tsp turmeric powder
- 20 juniper berries
- 2 bay leaves
- Optional: 1 sliced jalapeno or serrano pepper
- 1 tsp mustard seeds
- 4 cloves
- 3 allspice berries
- 1 tsp black or rainbow peppercorns
- 1 cup water
- 1 cup white wine vinegar
- 3/4 cup white vinegar
- 1 cup sugar (225 – 250g)
Directions:
1.) Rinse and slice the cucumbers (unless using small whole cukes). In the mixing bowl, combine thoroughly with the salt and lewt rest for 1.5 – 2 hours (suggested in fridge).
2.) Rinse the cucumbers and drain in colander. Pat dry or allow to sit for 10-15 minutes in colander, giving a few shakes, to remove moisture. Transfer the cucumber slices to the jar, along with the cinnamon sticks, ginger, mace, turmeric, juniper berries, and bay leaves. (Also add the optional sliced hot pepper if using.)
3.) Heat the medium saucepan on medium-low. Add only the remaining hard spices (mustard seeds, cloves, allspice berries) and toast for 1-2 minutes, until aromatic, stirring occasionally. Transfer these hard spices to mortar and lightly crush with pestle. Transfer to the mason jar.
4.) Combine the water, white wine and white vinegar, and sugar in the saucepan. Bring to a boil over high heat, stirring to blend in the sugar. Once boiling, turn off heat and allow to cool for one minute. Place the (optional) canning funnel on the jar and pour the hot brine over the cucumbers and spices in the jar. Fill to 1/2″ from the top, seal tightly and allow to cool for about 30 minutes. Then transfer to the refrigerator. Allow at least 2-3 days for the flavor to develop (ideally a week).
These are to be enjoyed as “refrigerator” pickles. Will stay good in the fridge for at least 2-3 months (potentially longer but the pickles will eventually begin to soften).
May water bath can for ten minutes if storing at room temperature indefinitely.
