Quick

Kirby

Pickles

with Ginger & Jalapeño

HANDS-ON TIME

10 MIN

TOTAL TIME

2 HRs 30 MIN

Makes 1 quart

Can you boil water? Then you can make pickles. Just follow the proportions for packing the cukes and prepping the brine—everything from the vinegar to the salt—then add whatever flavorings you want. It could be ginger and jalapeño (as in this recipe), or dill, cumin, parley, chipotle . . . you name it. This, my friends, is one of those recipes you’ll make your own, tweaking it over time, until one day you’ll forget who got you started in the first place.

• ¾ cup unseasoned rice vinegar
• 2½ tablespoons sugar
• 1 tablespoon kosher salt
• 1 jalapeño, halved lengthwise
• 1 (3-inch) piece peeled fresh ginger, sliced crosswise, and lightly crushed
• 1 pound kirby cucumbers, cut lengthwise into ¾-inch wedges

In a medium saucepan, combine the vinegar, sugar, salt, jalapeño, ginger, and ¾ cup water. Bring to a boil over high heat, stirring to dissolve the sugar and salt. Transfer the brine to a 1-quart heatproof glass or plastic container. Pack the cucumber wedges in the brine and let cool completely, then refrigerate for 2 hours before serving.

DO IT AHEAD The pickles can be refrigerated for up to 2 weeks.