Caraway PicklesJulian Broad
You'll need to start these pickles a day ahead, so plan accordingly.
Recipe information
Yield
Makes 4 cups
Ingredients
1 1/4 pounds English hothouse or kirby cucumbers, cut into 1/8"-thick rounds
1/2 cup sugar
1 cup apple cider vinegar
1 cup rice vinegar
1/4 cup kosher salt
1 tablespoon caraway seeds
1 teaspoon crushed red pepper flakes
1 3"-4" cinnamon stick
Preparation
Step 1
Place cucumbers in a stainless-steel or heatproof glass container; set aside.
Step 2
Bring sugar, all remaining ingredients, and 1/2 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.
Step 3
Pour pickling liquid over cucumbers. Cover and chill overnight or up to 3 days.
