fb friend, Corinne Trang's sweet ass Pickle recipe.
CT's PERSIAN PICKLE RECIPE
8 Persian pickles, halved lengthwise and again crosswise (quartered)
Sea salt
1 to 1-1/4 cup rice vinegar
2 teaspoons agave nectar
1 teaspoon or so curry powder
4 cloves garlic
Salt the pickles and drain for 1 hour. Wipe them clean. Place the pickles in a pint-size mason jar. Pour rice vinegar and agave nectar, add the the curry powder and garlic cloves. Secure with lid, shake, and let rest for 24 hours. Eat the next day!
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