"Raw Food for Everyone" By Alissa Cohen
12 pickling (Kirby) cucumbers, washed
2 jalapeno chiles, halved seeds intact
8 large garlic cloves, smashed
5 bay leaves
3 1/3 cups apple cider vinegar
1/4 cup whole black peppercorns
2 TBS fennel seeds
2 TBS coriander seeds
1 TBS allspice berries
1 TBS whole cloves
1. Pack the cucumbers in a large, clean jar, nestling the jalapenos, garlic, and bay leaves in between.
2. Whisk together the vinegar, 1 1/2 cups water, the peppercorns, fennel and the coriander seeds, allspice berries, and cloves in a bowl to make the brine.
3. Pour the brine over the cucumbers, making sure all the pickles are covered. Cover and store in the refrigerator. Let the cucumbers pickle for 1 week before using. They will keep in the refrigerator for up to 1 month.