Spicy ginger pickles

Makes about 3 cups

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1 1/2 cups
rice vinegar
1 1/2 cups
1/4 cup
4 tsp
Kosher salt
English (hothouse) cucumber, thinly sliced
small white onion, thinly sliced into rounds
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.

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.


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