The Urban Forager. Elisa Callow

      – Pour the hot, salted water over the cucumbers and let sit, uncovered, for 1 hour.

      – Drain cucumbers.

      – Into each sterilized jar add 1 clove garlic, 1 slice ginger, 1 dried pepper, and as many cucumber spears as will fit.

      – Combine vinegar, sugar, and 8 cups water in a large bowl; mix until sugar is dissolved.

      – Pour pickling mixture into each jar and affix lid.

      – Refrigerate immediately. Store pickles for up to 1 month.

      TRY THIS: Add 5 to 6 thin slices peeled ginger or 3 to 4 sprigs fresh dill per jar.

      FOOD SOURCES: Armenian and Asian markets such as 168 Market, Armen Market, H Mart, and Marukai Market have good Persian cucumbers for a reasonable price.

MARGIE’S SWEET AND SOUR CUCUMBERS

      My stepmother Margie’s Scandinavian heritage is revealed in this recipe.

      Makes 1 quart