Kampot & Salt Quick Pickles

Makes 3 pint jars. 

Depart from ye olde dill and enjoy delicious Cambodian flavors with these super quick and tasty pickles. They'll keep in the fridge for 3 weeks!

1 1/2 lbs cucumbers such as Kirby pickling cukes
2 cups rice vinegar
2 cups water
1/4 cup sugar
2 tablespoons Kampot & Salt

First, sterilize your jars by filling with boiling water (set the lids in a separate bowl of hot water). 

To make the brine, combine the water, vinegar, sugar and salt blend in a saucepan and bring to a simmer over low heat. Heat until sugar has dissolved. Meanwhile, slice your cucumbers (spears or discs - your choice) and place into clean pint jars. Pour brine over cukes, making sure to distribute the spice between the jars, since it may sink to the bottom of the pot! Let jars come to room temp before placing in the fridge. Enjoy within 3 weeks (pickles will become soft after that time.)



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