Tuesday, February 9, 2010

Pickled Cucumber


1 kg small size cucumber
¼ cup salt
3 cups water
1½ cup vinegar
2 cinnamon sticks
5 cloves grains
10 black pepper seeds
2 TBSP crushed garlic


Wash cucumber, put in sterile jar.
Dissolve salt in water.
Put water, vinegar, cinnamon, cloves, and black pepper in a pan on medium heat till
boil. Leave to cool and saturate all the herbs flavor.
Add garlic to cucumber. Pour the water mixture till the cucumber is fully covered.
Keep the cucumber jar for two days until infuse all flavors.
Remove froth if appears.

* keep cucumber in the fridge after use.
* For large sized cucumber, cover with salt for one day in the jar, until absorb the most of water.

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