Servings: about 12 full pickles or two half gallon jars
5 cups distilled white vinegar
8 cups of water
1/3 cups kosher sal
1 cup sugar
4 tsp curry powder
4 pounds Kirby cucumbers (about 12)
1 medium onion, thinly sliced
8 large garlic cloves, peeled
1/2 ginger, peeled and thinly sliced
Combine the vinegar, water, salt, sugar and curry powder in a large pot and bring to a boil, stirring occasionally until the salt and sugar are dissolved.
Divide the cucumbers between two sterilized half gallon jars. Add 1/2 of the onion, 4 cloves of garlic and half the ginger to each jar. Cover with the brine, let cool, cover and refrigerate 24 hours or up to one month.
1 pound asparagus spears
1/2 medium onion, slivered
2-3 mini bell peppers, sliced into rings
2 small hot chili peppers, pierced
1 clove garlic (peeled and lightly smashed)
1 cup apple cider vinegar
1 cup water
1 tablespoon sugar
1 teaspoon Kosher salt
1 teaspoon organic mustard seeds
1/2 teaspoon organic black peppercorn
1/4 teaspoon truffle salt
Snap ends off asparagus and trim as necessary to fit in jar.
Combine the vinegar, water, sugar, salt and spices in a medium pot. Bring to a boil over high heat. Reduce the heat and simmer for 10 minutes to release the flavors of the spices. Cool brine.
Place onion slivers, pepper rings, chili peppers and garlic into jar. Load in asparagus, packing spears tightly.
Pour cooled brine into jar, leaving 1/2 inch gap at top.
Refrigerate at least a week.