Recipe Name: Quick Kimchi Siracha Pickles
Story: This recipe was given to me at some point years ago but by whom is a mystery. These pickles have a great sweet / spicy flavor and are my favorite to make other than normal Dill Pickles.
Years you've been making it: Since 2012 or so
Author / Creator: Unknown original, Dustin modified
Submitted by: Dustin
Ingredients:
- 1 cup rice vinegar
- 1 cup water
- 1 Tbls (10g) Kosher salt, plus 1/8 cup (20g) for cold water
- 1 tsp black peppercorns
- 4 Tbls honey
- 1.5 Tbls Siracha
- 1/2 Tbls onion powder
- 1/2 tsp garlic powder
- 2 to 3 persian cucumbers (roughly 270g)
Directions:
These pickles follow the same directions as the Dill Pickles, just with different added ingredients
- Add 1/8 cup of salt to large bowl, add 1 to 2 cups hot water to dissolve salt, then fill with cold water and lots of ice
- Slice cucumbers on mandolin, I prefer 3/16" thick setting, though this is a personal preference
- Add sliced cucumbers to large bowl of salted ice water, this helps keep the cucumbers crisp and they take in some of the salt
- Combine water, vinegar, 1 T salt, and remaining ingredients into a sauce pan over medium high heat
- Bring to a simmer, simmer for 2 mins stirring to thoroughly combine the honey and siracha, then turn off heat and let rest for 5 mins
- Drain cucumbers and add to 24 oz tall wide mouth ball jar until loosely packed
- Add pickling liquid to ball jar until the cucumbers are fully covered and to about 1/4 in from top of ball jar, ensuring that you get all of the spices in the jar
- Close and seal with lid and place in refrigerator for at least 3 days before eating
Notes:
These pickles don't need to sit for as long as the Dill Pickles until they are ready to go. They are ready to eat after about 3 days and are at their best after about 1 week. Since they are vinegar refrigerated pickles, they will last in the fridge for quite some time (even as much as 2-3 months). Though they never last that long for me!
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