GINGERY QUICK PICKLES

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Fresh ginger and lime team up with mildly flavored rice wine vinegar to form a no-cook brine that packs big flavor into everyday cucumbers. Justin Chapple recommends unseasoned rice vinegar so you can control the sweetness. If you can only find seasoned rice vinegar, simply omit the sugar called for in the recipe.

Provided by Justin Chapple

Categories     side-dish

Time 6h10m

Yield 1 quart

Number Of Ingredients 8

12 to 14 ounces Persian, kirby or English cucumbers, cut into spears (see Cook's Note)
One 2-inch knob fresh ginger, peeled and sliced
1/2 lime, thinly sliced
1 1/4 cups unseasoned rice wine vinegar
3/4 cup water
1 1/2 tablespoons kosher salt
1 tablespoon sugar
1 1/2 teaspoons coriander seeds, lightly crushed

Steps:

  • Stuff the cucumbers, ginger and lime into a 1-quart glass or plastic jar with a tight-fitting lid.
  • In another 1-quart jar, combine the vinegar, water, salt, sugar and coriander. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

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