Caraway Pickles
Twice Glazed Brisket: Bourbon and Peaches is a sweet, fatty, delicious Southern brisket recipe served with caraway pickles that's perfect for a Derby Party.
Servings: 10
Ingredients
- 1 ¼ pounds English hothouse or kirby cucumbers cut into ⅛"-thick rounds
- ½ cup sugar
- 1 cup apple cider vinegar
- 1 cup rice vinegar
- ¼ cup kosher salt
- 1 tablespoon caraway seeds [I toasted them first to release the flavor]
- 1 teaspoon crushed red pepper flakes
- 1 3 "–4" cinnamon stick
Instructions
- Place cucumbers in a stainless-steel or heatproof glass container; set aside.
Bring sugar, all remaining ingredients, and ½ cup water just to a boil in a small saucepan over medium-high heat, stirring until sugar and salt are completely dissolved. - Let cool for 10 minutes. Pour pickling liquid over cucumbers.
- Cover and chill overnight or up to 3 days*.
Notes
*I liked the quick pickle better than the really aged and the color was gorgeous.
Adapted from Ed Lee for Bon Appetit