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.

INGREDIENTS:

½ cup (4 oz) kombucha vinegar*
2 to 3 pickling cucumbers, sliced or cut into spears
⅛ cup sugar
2 tsp red pepper flakes
¼ tsp freshly squeezed lemon juice
¼ tsp ground turmeric
⅛ tsp ground allspice
⅛ tsp ground cinnamon

DIREСTIONS:

*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