Spicy ginger refrigerator pickles
Equipment: 1 one-pint jar (I used a 500ml Weck jar, which is a bit more than a pint)
Vinegar mix: 2 parts rice wine vinegar, 1 part apple cider vinegar, 1/2 part water – enough to fill the jar you’ve chosen (for example, I used: 1 cup rice wine vinegar, 1/2 cup apple cider vinegar, 1/4 cup water)
1 clove of garlic, minced
1 small red or green jalapeño pepper, seeds removed, sliced into rings
1 tablespoon pickling spices (or 1/2 teaspoon each mustard seeds, peppercorns, coriander seeds, dill seeds)
2 teaspoons fresh ginger, peeled and minced
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon soy or shoyu sauce
1 pound pickling cucumbers (3-4 cukes), sliced into 1/8″ thick slices
Pour about 1/4 cup of the vinegar mix into the jar. Add the garlic, peppers, spices, ginger, sugar, salt and soy sauce. Use a long spoon to give the ingredients a good stir, allowing the salt and sugar to dissolve.
Place the cucumber slices in the jar, stacking them loosely and leaving plenty of room for the liquid to flow around them.
Pour in the remaining vinegar mix, leaving 1″ headroom. (You might not use all of the mix, or you might need to add a bit more rice wine vinegar.) Make sure all of the slices are submerged in the liquid.
Seal the jar and place in the refrigerator. Let the pickles marinate for one week. The first day, they’ll taste completely unremarkable. By the third day, they’ll become quite flavorful, and at one week … ooo la la.