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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 3 minutes |
| Servings |
people
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Ingredients
- 500 gr small cucumber
- 1/2 cup Vinegar
- 1/2 cup Salt
- 2 cups of Water
- 1/4 cup Sugar
- 1/2 tsp cumin seeds
- 5 cloves of garlic
- 4 chili peppers
Ingredients
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Instructions
- - You should choose the younger cucumbers because they have fewer seeds and are more crunchy. Wash cucumber thoroughly with clean water, soak in dilute salt water for 5 minutes. Rinse and pat dry.
- - Boil the vinegar-water mixture according to the ingredient recipe and then let it cool completely.
- - Put cucumbers in a glass jar, then add cumin seeds, chili, and garlic. Fill the jar with vinegar water, use a grid or bamboo slats to put on the top so that the cucumber does not float.
- - After 2 to 3 days, at normal temperature, the cucumber will be sour. When they turn yellow, store in the refrigerator and use in about 1 month.
