Red Vinegar Pickles
·
2
¼ cups water
· 2/3 cup red wine vinegar
· 6 1/8” thick rounds peeled fresh horseradish
· 4 fresh dill sprigs
· 2 Tbs salt
· 2 tsp coriander seeds
· 1 ½ tsp whole black peppercorns
· 1 tsp fennel seeds
· 1 tsp yellow mustard seeds
· ½ tsp whole allspice
· ½ tsp juniper berries
· 1 bay leaf
· 1 serrano chile, halved, with seeds
· 1 pound pickling cucumbers or Persian cucumbers, cut into ¼” thick rounds (3 ½ - 4 cups)
· ½ large red onion, thinly sliced
Bring first 13 ingredients to a boil in a large saucepan, stirring until salt dissolves. Place cucumber rounds and onion in a large glass container. Pour brine over. Cool slightly. Cover and refrigerate at least 8 hours or overnight. Last at least 2 weeks in the refrigerator but you’ll eat them up faster than that.
· 2/3 cup red wine vinegar
· 6 1/8” thick rounds peeled fresh horseradish
· 4 fresh dill sprigs
· 2 Tbs salt
· 2 tsp coriander seeds
· 1 ½ tsp whole black peppercorns
· 1 tsp fennel seeds
· 1 tsp yellow mustard seeds
· ½ tsp whole allspice
· ½ tsp juniper berries
· 1 bay leaf
· 1 serrano chile, halved, with seeds
· 1 pound pickling cucumbers or Persian cucumbers, cut into ¼” thick rounds (3 ½ - 4 cups)
· ½ large red onion, thinly sliced
Bring first 13 ingredients to a boil in a large saucepan, stirring until salt dissolves. Place cucumber rounds and onion in a large glass container. Pour brine over. Cool slightly. Cover and refrigerate at least 8 hours or overnight. Last at least 2 weeks in the refrigerator but you’ll eat them up faster than that.
