Red Vinegar Pickles

By KDHarmon

Ingredients

• •2 1/4 cups water
• •2/3 cup red wine vinegar
• •6 1/8-inch-thick rounds peeled fresh horseradish
• •4 fresh dill sprigs
• •2 tablespoons salt
• •2 teaspoons coriander seeds
• •1 1/2 teaspoons whole black peppercorns
• •1 teaspoon fennel seeds
• •1 teaspoon yellow mustard seeds
• •1/2 teaspoon whole allspice
• •1/2 teaspoon juniper berries
• •1 bay leaf
• •1 serrano chile, halved (with seeds)
• •1 pound pickling cucumbers or Persian cucumbers, cut into 1/4-inch-thick rounds (3 1/2 to 4 cups)
• •1/2 large red onion, thinly sliced

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Bring first 13 ingredients to boil in large saucepan, stirring until salt dissolves. Place cucumber rounds and onion in large glass container. Pour brine over. Cool slightly. Cover and refrigerate at least 8 hours or overnight. DO AHEAD Pickles can be made 2 weeks ahead. Keep refrigerated.

Makes 4 cups.