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Spicy Pickled Cucumbers
2.25 lb pickling cucumbers (as small as possible)
1 cup white vinegar
4 cups water
4 tbsp. pickling salt (or coarse sea salt)
2 garlic cloves, peeled and thinly sliced (optional)
3 - 4 fresh or dry chilli (optional)
1/2 tsp. coriander seeds, adjust to taste (optional)
1/2 tsp. whole black pepper, adjust to taste (optional)
Wash and dry the cucumbers and make two slits in each cucumber (near the top and bottom).
In a saucepan, combine the salt and water and bring to a boil, turn off the heat then add the vinegar and allow it to cool.
In sterilized jar(s), arrange the cucumbers, spices, chilli and garlic cloves then pour the cooled pickling liquid.
Cover tightly and leave at room temperature for about a week or until the cucumbers start to change color then store it in the fridge. The pickles may be ready to eat in about two to three weeks.