Pickled Cucumbers with Cloves
Pickled cucumbers go great with curries. They can also be used to substitute Western-style pickled cucumbers in sandwiches. Sliced jalapeños or Serrano peppers can be added to add some heat.
Serves: 8Hands-on: 20 minutesDifficulty: Medium
- 1 lb. pickling cucumbers
- 2 tsp. salt
- ½ cup water
- ½ cup sugar
- 1 cup white vinegar
- 6 cloves
- Cut cucumbers into spears and rub with salt. Let sit overnight at room temperature.
- In a saucepan, bring water, sugar, and vinegar to a boil. Add cloves and simmer at low heat for about 5 minutes. Cool overnight, leaving cloves in the pickle juice.
- The next day, strain cloves from the juice. Place cucumber pieces in a glass jar, pour over the juice, and pickle for three weeks in a warm, dry place. Refrigerate after three weeks. Pickled cucumbers will keep for one year in the fridge.