Excerpted from Good Food, Good Life. Copyright © 2015 Curtis Stone. Published by Appetite by Random House, a division of Random House of Canada Limited a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.
Spicy ginger picklesBy Chatelaine
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about 3 cups
Add heat to your cucumbers by pickling them with jalapeño and ginger. These pickles taste great in burgers and sandwiches or finely diced and folded into potato salad. They’ll keep for up to 2 weeks, stored airtight in the refrigerator. - Curtis Stone
- 1 1/2 cups rice vinegar
- 1 1/2 cups water
- 1/4 cup sugar
- 4 tsp Kosher salt
- 1/2 English (hothouse) cucumber , thinly sliced
- 1 small white onion , thinly sliced into rounds
- 1 jalapeño pepper , thinly sliced
- 2 tsp finely chopped peeled fresh ginger
- In a small saucepan, combine the vinegar, water, sugar, and salt and bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
- In a medium nonreactive (glass, stainless steel, or ceramic) bowl, combine the cucumber, onion, jalapeño, and ginger. Pour the vinegar mixture over the cucumber mixture and gently press to help submerge it. As the mixture cools, the vegetables will soften and become completely submerged. Refrigerate, uncovered, for at least 1 hour, or until completely cool, before serving.