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Categories:Viewed: 114 - Published at: 8 years ago
Ingredients
- 2 Cucumbers
- 2 tbsp Water
- 2 tbsp Vinegar
- 2 tbsp Wine vinegar
- 2 to 2 1/2 teaspoons Sugar
- 1/2 heaping teaspoon Salt
- 1/2 clove Garlic (sliced)
- 2 Peppercorns (crushed)
- 1 Bay leaf
- 1/2 Red chili pepper
Method
- Roll the cucumbers on a cutting board with salt.
- Wash the salt off and cut into any size you like.
- Blanch for 10 seconds in boiling water.
- Put all the flavoring ingredients in a pan and bring to a boil.
- Put the liquid in a plastic bag or container or jar with the pickles.
- Store in the refrigerator.
- You can eat the pickles after 1 day.
- If you cut the cucumbers up thinly, you can eat them in a few hours.
- Day 1.
- At this size, they probably should be pickled a bit longer.
- Day 2.
- Once they look like this, they're ready to be served.
