RED VINEGAR PICKLES

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Red Vinegar Pickles image

Provided by Tony Maws

Categories     Vegetarian     Low Cal     Backyard BBQ     Horseradish     Vinegar     Cucumber     Summer     Chill     Boil     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 16

2 1/4 cups water
2/3 cup red wine vinegar
6 1/8-inch-thick rounds peeled fresh horseradish
4 fresh dill sprigs
2 tablespoons salt
2 teaspoons coriander seeds
1 1/2 teaspoons whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon whole allspice
1/2 teaspoon juniper berries
1 bay leaf
1 serrano chile, halved (with seeds)
1 pound pickling cucumbers or Persian cucumbers, cut into 1/4-inch-thick rounds (3 1/2 to 4 cups)
1/2 large red onion, thinly sliced
Ingredient info: Juniper berries are available in the spice section of most supermarkets.

Steps:

  • Bring first 13 ingredients to boil in large saucepan, stirring until salt dissolves. Place cucumber rounds and onion in large glass container. Pour brine over. Cool slightly. Cover and refrigerate at least 8 hours or overnight. DO AHEAD: Pickles can be made 2 weeks ahead. Keep refrigerated.

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