Pickling Cucumber the Traditional Way

Sliced Cucumber Pickle

Refrigerators have contributed a lot to the preserved and pickled food vanishing from our dinner table. In olden day we had some amazing pickled vegetables. Adding a bit of fermented food like pickles even aids digestion. Pickles are not only good for the taste but for heath too.

This recipe I picked up from my grandmother. It only takes 15 minutes to prepare and tastes great with fish meat or vegetables. Try it today.

  • 2 Small Cucumbers
  • 1 Table Spoon Table Salt
  • 1 Cup water
  • 50 ml White Vinegar
  • 100 gm Sugar
  • Bay Leaf One
  • Half Tea spoon All spice.

The Method:

  1. Slice the cucumbers to thin round pieces. Do not Peel the cucumber. This makes 5 -6 cups of sliced cucumber.
  2. Place the cucumber in a large vessel and sprinkle salt. Leave it for half an hour.
  3. Mix water, vinegar, Bay leaf and All spice in a sauce pan. Bring the mixture to a boil. When it starts boiling stir to mix and then remove from heat and let it cool to room temperature.
  4. Rinse the salt from the cucumber slices and squeeze out moisture using paper tissues. Using hands is the best.
  5. Place the cucumber in a glass jar and pour the pickling mix over it. Close the jar with a tight lid and refrigerate for at least 3 hours. Now the pickled cucumber is ready. Add lemon juice for extra taste.

 

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