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Tea. Tasty Kitchen: A Happy Recipe Community! Quick Persian Pickles. Ashley English is the author of four books in The Homemade Living Series: Canning & Preserving, Keeping Chickens, Keeping Bees, Home Dairy, and the forthcoming A Year of Pies. She has worked over the years with a number of nonprofit organizations committed to social and agricultural issues. She is currently a member of Slow Food USA, and has had a regular column for Design*Sponge.
Ashley lives in Candler, NC, and writes a blog called Small Measure. Perhaps what you have is a hankering, not a mission. Enjoy the heady fragrance and spicy zip of cumin, fennel, black pepper, and other Persian spices in this easy pickle recipe. You will need: 3 pounds pickling cucumbers 2 1/2 cups distilled white vinegar 1/4 cup granulated sugar 2 tablespoons pickling or kosher salt 6 whole garlic cloves, peeled 1 tablespoon fennel seed 1 tablespoon cumin seed 1 tablespoon coriander seed 1 tablespoon mustard seed 2 teaspoons whole cloves 1 tablespoon black peppercorns Yield: 2 quarts Directions: 1. 2. 3. 4. 100 Ways to Cook…