How To of Pickling Antics || The Chinese Five Spice Pickles

Every time I'm slightly drunk & excited enough to order a Pickleback at a bar (shot o Jameson & shot o Pickle Juice) it always reminds me... hey I should really start pickling stuff.  Because while I'm a total traditional Vlassic Classic kind of girl, I do love the occasional artisanal sweet & sour crunch of a homemade pickle.  But not one to be subdued by the standard recipes found online, I decided to play with a few flavors to compliment the eventual Bahn Mi I'm making myself for dinner... oh yes, there will be pictures of that too. Don't worry. 

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The Chinese Five Spice Pickles
makes about 1 pint
  • 1 cup apple cider vinegar
  • 1/2 cup rice vinegar
  • 1/3 cup granulated sugar
  • 1 t. hawaiian sea salt 
  • 1 cinnamon stick
  • 1 stem sage
  • 1 t. chinese five spice
  • 3 cloves garlic
  • 1/4 medium red onion, sliced
  • 1/2 cucumber, sliced
  • 1 carrot, sliced
In a saucepot bring vinegars, salt, sugar, cinnamon stick, sage & chinese five spice to a simmer.  Let simmer for 2 minutes and then take off heat. Let seep for another 10 minutes. While your pickling liquid is seeping, place cucumber, carrots, onion & garlic into a glass jar. Once the liquid is done seeping, remove the sage & cinnamon stick and pour the remaining liquid over your vegetables.  Seal and refrigerate at least 2 hours until ready to use.