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Spicy Pickled Cucumbers

Chef.Foodie's picture
Ingredients
  Small cucumbers 1⁄2 Kilogram (Tiny In Size)
  Vinegar 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 2 Teaspoon
Tie spices in a bag:
  Green chilies 4 , minced
  Ginger 1 Inch, minced
  Minced dill weed 1 Teaspoon
  Cloves 3
  Cinnamon stick 1⁄2 Inch
  Peppercorns 5 (A Few)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Pickling
Dish: 
Pickle
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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