There are many different flavors you can try, be adventurous!
I’m not a great fan of pickles. For me, they were a food generally connected with pregnancy and strange cravings. However, once in a while I feel like having a pickle because it’s a reminiscence of my childhood. My grandmother used to make amazing Penang Achar – a unique Asian pickle that is spicy, containing ground peanuts and tastes out of this world.
Every jar of pickles has its own personality depending on the type of vinegar and pickling method used. There are various methods you can use but for this recipe, it’s going to be a very simple approach. You just pour vinegar into a jar of pickling cucumbers and infuse the solution with spices and salt. It’s a quick method that produces great result. And you don’t have to wait long before you can enjoy the fruit of your labor.
You can buy pickling jars in a supermarket but we used an old jam jar. We sterilized it with hot boiling water before using.
We prepared all the ingredients and stuffed the jar full. For best results, wait for at least 24 hours for the flavours to soak in before eating.
There are many ways to eat pickles but I love eating them with steamed white rice and a sunny side up fried egg.
Enjoy these spicy pickled cucumbers!
Makes about 3 jars
1 to 2 large pickling cucumbers – thinly sliced and seeds and core discarded
1/2 cup salt
3 cups red wine vinegar
1 3/4 cups brown sugar
1 teaspoon whole peppercorns
1 teaspoon paprika
1 teaspoon cumin
3 clove garlic
2 – 3 chillies sliced or while (optional)
1. Wash and pat dry the cucumber
2. Slice the cucumber into little sticks and remove the core
3. Remove the skin of the garlic cloves
4. Put all the ingredients in a jar
5. Pour the vinegar in to the top
6. Close the lid and let it stand at room temperature overnight
7. Store the pickles in the refrigerator