Spiced Kirby Pickles

• 3 pounds kirby cucumbers, halved lengthwise
• 6 whole cloves
• 4 bay leaves
• 2 to 3 dried red chiles
• 2 teaspoons whole black peppercorns
• 2 tablespoons coriander seeds
• 2 tablespoons mustard seeds
• 2 teaspoons fennel seeds
• 2 teaspoons cumin seeds
• 2 cups white vinegar, plus more if needed
• 1 cup water
• 10 garlic cloves, coarsely chopped
• 2 tablespoons kosher salt
• 2 tablespoons sugar

1. In one 2-quart heatproof jar or a few smaller jars,pack the cucumbers, cloves, bay leaves, chiles, peppercorns, coriander, mustard, fennel and cumin.
2. In a small saucepan, combine the vinegar with the water, garlic, salt and sugar. Bring to a boil. Simmer until the salt and sugar dissolve. Ladle the pickling liquid into the jar; if necessary, add more vinegar to cover the cucumbers. Let the pickles cool, then cover with a lid and refrigerate until flavorful, about 3 weeks.

kirby cucumbers, cloves, bay leaves, red chiles, whole black peppercorns, coriander seeds, mustard seeds, fennel seeds, cumin seeds, white vinegar, water, garlic, kosher salt, sugar

Taken from www.myrecipes.com/recipe/spiced-kirby-pickles (may not work)