Pickled Cucumber

Cut cucumber ends into small pieces. Cut cucumber into quarters lengthwise and remove seeds. Rub with salt and let stand for one night.

Boil vinegar, sugar and water, add spices and simmer gently for 5 minutes. Cool and let stand for one night. Strain.

The next day, rinse cucumber, rub dry and place in a sterilized glass jar.

Pour pickling liquid and store in a warm, dry place for 3 weeks before use.

Preparation Tip:

Stored refrigerated, the pickled cucumbers can be kept indefinitely.

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