When you need something bright and crunchy to wake up dinner, these quick pickles are your answer. Our Wildfire Cider brings so much more than regular vinegar—with ginger, turmeric, hot pepper, and horseradish, it's perfectly balanced for flavor without the boring heat that some fire ciders can have. The secret is lightly bruising the cucumbers, which helps the marinade absorb immediately, so you can make these and eat them right away.
Perfect alongside anything grilled, with a supermarket rotisserie chicken, or tucked into grain bowls. Make them for tonight's dinner or prep a batch for the week—they keep beautifully in the fridge.
Ingredients:
- 1 lb cucumbers (any kind)
- 1 teaspoon kosher salt
- 1 tablespoon Wildfire Cider (or plain Apple Cider Vinegar)
- 1-2 cloves garlic, grated on a microplane
- ½ inch piece fresh ginger, grated on a microplane
- 2 teaspoons toasted sesame oil
- A few shakes of hot pepper flakes
Instructions: Cut cucumbers in half lengthwise. Place cut side down and lightly bruise with the bottom of a glass—don't smash hard! Cut into 1-inch pieces, sprinkle with salt, and refrigerate for 10 minutes. Drain excess water, then toss with Wildfire Cider, ginger, garlic, sesame oil, and pepper flakes. Serve immediately or keep refrigerated for up to a week.
