Spicy Pickled Cucumbers
|Small cucumbers||1⁄2 Kilogram (Tiny In Size)|
|Vinegar||1 Cup (16 tbs)|
|Tie spices in a bag:|
|Green chilies||4 , minced|
|Ginger||1 Inch, minced|
|Minced dill weed||1 Teaspoon|
|Cinnamon stick||1⁄2 Inch|
|Peppercorns||5 (A Few)|
1. Wash and peel the cucumbers. If small keep them whole, otherwise cut into 2" pieces or to required size. Put them into an earthenware jar or glass bottle, and set aside.
2. To the spice bag, add the vinegar along with salt and sugar, and simmer for a while. Remove from fire, and allow to cool.
3. Pour the cooled, spiced vinegar into the jar fully covering the pieces, and leave aside for two days.
4. On the third day drain the liquid, boil this once again, cool, pour over pieces, and cover. Use after a couple of hours.