Everyday Booch Recipes
Sugar ‘n Spice Kombucha Pickles
These sweet pickles from The Big Book of Kombucha have a little kick to them, thanks to the red pepper flakes. For maximum flavor, we recommend letting them ferment for about a week.
*To make kombucha vinegar, let a batch of kombucha ferment for longer than usual, anywhere from 4-8 weeks. Voila, kombucha vinegar!
Combine cucumbers, sugar, spices, and lemon juice to a pint jar or sealable glass container. Add kombucha vinegar so that ingredients are submerged. Stir to mix ingredients and then cover. Leave in a dark, cool spot for 3 to 7 days. Taste test frequently to make sure flavors have melded to your liking. Then move pickles to the fridge.
Makes 1 pint