Ingredients

• Quick Pickle Cranberries

  • 6 oz cranberries

  • ¾ cup apple cider vinegar

  • ½ cup water

  • 1/3 cup brown sugar

  • ¼ inch piece of fresh ginger

  • 1 3-inch cinnamon stick

  • ¼ tsp black peppercorns

  • ¼ tsp allspice berries

  • ¼ tsp red Sichuan peppercorns

  • ½ tsp salt

  • ½ tsp mustard seeds

Directions

1. In a non-reactive saucepan (stainless steel, ceramic, enamel coated cast iron), combine the vinegar, water, salt, and sugar. Bring to a boil.

2. Add the cranberries and stir. Allow them to cook 5 to 7 minutes or until they begin to pop.

3. Remove the cinnamon and spice bag, and remove the pan from the heat. 

4. Use a slotted spoon to add the cranberries to a sanitized pint jar. Pour the brine over the cranberries and stir in the mustard seeds

5. Allow this to cool completely before storing in your fridge, where it will be good 4-6 weeks. 

6. In a spice sachet, cheesecloth, or coffee filter that you’ll tie with kitchen twine, add ginger, peppercorns, Sichuan berries, and allspice. Add to the brine along with the cinnamon stick. 

7. Add the cranberries and stir. Allow them to cook 5 to 7 minutes or until they begin to pop.

8. Remove the cinnamon and spice bag, and remove the pan from the heat.

9. Use a slotted spoon to add the cranberries to a sanitized pint jar. Pour the brine over the cranberries and stir in the mustard seeds

10. Allow this to cool completely before storing in your fridge, where it will be good for 4-6 weeks.