PICKLED CUCUMBERS – PHASE 2 & 3bianca.l
(Cut length wise after removing the tops and bottoms, without removing the peel)
1 cup water
1 cup white vinegar
1.5 to 2 teaspoon salt
2/3 clove garlic peeled
Cut the cucumbers length wise and place it in a jar.
Press the cloves with the help of rolling pin (don’t break it into pieces, just flatten it enough for the aroma and taste to spread).
Place the garlic cloves in between cucumbers.
Now add water, vinegar and salt in a pan and bring them to boil, until the salt dissolves.
Add the boiled solution to the jar leaving some space between the lid of the jar and cucumber with solution to prevent from overflow.
Let the pickle cool for sometime, until it comes to room temperature.
Store it in refrigerator for 2 days, so that the taste penetrates and only then you may start consuming.
By Prerna Bhanot