Spicy Pickle

• 份量: 1 pint / 2 cup veg

配料

1/2 cup apple cider vinegar

1/2 cup rice wine vinegar

1/2 cup water

1 tbsp sugar

1 1/2 tsp kosher salt

1 tsp caraway seeds

1/2 tsp chile flakes — more or less to taste

1 small cinnamon stick (about 2 inches)

步骤

Heat the vinegars, water, sugar, salt, caraway, chile flakes, and cinnamon just until the sugar and salt dissolve. You don’t need to boil it.

Pack your sliced vegetables into a clean jar and pour the hot brine over them. Let cool about 20–30 minutes, then refrigerate.

They’ll be tasty after about an hour, better after 4–6 hours, and excellent the next day. I’d remove the cinnamon stick after 4–12 hours so the cinnamon stays subtle.

备注

This would be especially good with red onion, cucumber, cabbage, carrots, radish, or thinly sliced apples. For onions or cabbage, bump the caraway up to 1½ tsp.