Makes about 1 quart
As Bloody Mary garnishes become more elaborate, spears of plain cucumber and sticks of celery are being replaced by pickled vegetables that add a flavor note to the drink as well as crunch. This sweet-and-sour pickle is one of my favorites because it plays well off the hot sauce in the drink.
1¼ pounds Kirby cucumbers
⅓ cup kosher salt or coarse sea salt
1 cup cider vinegar
⅔ cup firmly packed light brown sugar
1 tablespoon grated fresh ginger
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1 teaspoon celery seeds
Trim the ends off the cucumbers and cut them into quarters or sixths lengthwise, depending on the diameter. Toss the cucumber spears with the salt in a large mixing bowl. Add 2 cups of ice cubes to the mixing bowl, and set aside for 2 hours, tossing the cucumbers occasionally as they soak. Drain the cucumber spears, rinse them well under cold running water, and then drain them again.
Combine the vinegar, sugar, ginger, mustard seeds, coriander seeds, and celery seeds with 1 cup of water in saucepan. Bring to a boil over medium-high heat, stirring occasionally. Add the cucumber spears to the pan, and bring the liquid back to a boil. Turn off the heat.
Transfer the vegetables and liquid to a clean storage container, and cool to room temperature. Refrigerate for at least 1 day before serving.
Notes: The pickles can be refrigerated for up to 5 days.
When cooking with any acid, like vinegar, citrus juices, or wine, you should never use an aluminum pan. The term you’ll see in some recipes is “nonreactive.” What this means is that it’s made from stainless steel, enameled iron, or some other metal that will not give food a metallic taste.