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American · Preserve / ferment
Lapsang Souchong Tea Pickles
Whole cucumbers fermented in salt brine with garlic, chile, Sichuan peppercorns and smoky lapsang souchong tea. Sour, olive-green and faintly smoky after two to three weeks.
- YieldServes 8
- Hands-on1 h 25 min
- Total17 d
- Difficulty
Ingredients
- ½small fresh hot pepper, such as serrano or jalapeño, halved lengthwise
- 3 clovesgarlic, sliced
- 1 tspwhole Sichuan peppercorns, crushed
- 1 tsplapsang souchong tea leaves
- 450 gpickling cucumbers, 8 to 13 cm long, blossom ends removed (about 2 quarts)
Brine
- 1½ tbsppickling salt
- 480 mlwater, 1 quart
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