What’s not to love about Persian cucumbers? Nothing. Not. A. Thing.
2–4 SERVINGS
2 medium Persian cucumbers, washed and sliced ⅛-inch thick
½ tablespoon whole cloves
½ tablespoon whole allspice
1½ cups Pickling Liquid
BALLS OUT
40–80 SERVINGS
20 medium Persian cucumbers, washed and sliced ⅛-inch thick
5 tablespoons whole cloves
5 tablespoons whole allspice
15 cups Pickling Liquid
Place cucumbers in a container that can handle boiling hot liquids. Add cloves and allspice.
Bring Pickling Liquid to a full boil in a pot over high heat. Remove from heat and immediately pour over cukes (aka cucumbers if you’re like me and didn’t know the shorthand for cucumbers even three years into the restaurant business—yes, I really am an idiot savant, I don’t kid around about that). Cover with plastic wrap. Make sure the wrap is flush across and pushed down onto the liquid surface so the cukes are completely submerged. Let cool to room temperature before refrigerating.