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6 pounds pickling cucumbers
4 cups rice vinegar
3 tablespoons kosher or pickling salt
8 tablespoons minced garlic
8 tablespoons grated fresh ginger
4 habanero or serrano peppers
Servings: About 40. Serving size: 2 pickle spears. Per serving: 13 calories, 0.4 g protein, trace fat, 1.7 g carbohydrates, 0.5 g dietary fiber, 525 mg sodium, 1 g sugars
Cook’s Tip: Because the cucumbers are not peeled, try to use organic (straight from the garden if you have one). Store-bought varieties are often coated in wax. If that’s all you have, you can scrub off the wax in hot water first.
Cook’s Tip: If your tap water is chlorinated or if you have a water softener, using distilled or purified water in the brine will give you better results.