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

Serves: 8

Ingredients

  • 1 lb. pickling cucumbers
  • 2 tsp. salt
  • ½ cup water
  • ½ cup sugar
  • 1 cup white vinegar
  • 6 cloves

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 1 lb. pickling cucumbers
  • 2 tsp. salt
  • ½ cup water
  • ½ cup sugar
  • 1 cup white vinegar
  • 6 cloves

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories24
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium10mg
Total Carbohydrate6g
Dietary Fiber0g
Sugars5g
Protein0g