Caraway Pickles

Name: Caraway Pickles
Yield: 4 servings
Ingredients: 1 1 1/4 pounds English hothouse or kirby cucumbers, cut into 1/8"-thick rounds; 1 1/2 cup sugar; 1 1 cup apple cider vinegar; 1 1 cup rice vinegar; 1 1/4 cup kosher salt; 1 1 tablespoon caraway seeds; 1 1 teaspoon crushed red pepper flakes; 1 1 3"-4" cinnamon stick

From the kitchen of Carly

Thin-sliced cucumbers brined in a bright vinegar bath with caraway seeds, cinnamon, and red pepper. The result is crisp, subtly spiced, and deeply tangy. These pickles taste even better after a few days in the fridge.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/4 pounds English hothouse or kirby cucumbers, cut into 1/8"-thick rounds
11/2 cup sugar
11 cup apple cider vinegar
11 cup rice vinegar
11/4 cup kosher salt
11 tablespoon caraway seeds
11 teaspoon crushed red pepper flakes
11 3"-4" cinnamon stick

Instructions

Place cucumbers in a stainless-steel or heatproof glass container; set aside.
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.
Pour pickling liquid over cucumbers. Cover and chill overnight or up to 3 days.