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Ingredients
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Cucumber – 1 piece
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Garlic (sliced thinly and sun for an
hour) – 50 grams
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Turmeric (sliced and sunned for an
hour) – 50 grams
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Sugar – 3 tablespoons
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Green chilies (seeded and cut into 6
pieces) – 3 pieces
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Red chilies (seeded and cut into 6
pieces) – 3 pieces
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Cooking oil – 3 tablespoons
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Vinegar – 100 ml
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Water -100 ml
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salt to taste
Method
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Clean and remove core but do not
peel skin. Cut cucumber into 1 inch sticks then season with 1
teaspoon of salt, drain and sun for an hour.
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Heat 3 tablespoons of cooking oil
in a pan then stir-fry turmeric until the oil become yellow.
Remove turmeric and cool the oil.
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Add vinegar, salt sugar and water,
mix well and let it cool completely.
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Mix the sun-dried cucumber,
garlic, red and green chilies with the pickle solution in a
glass jar and make sure all ingredients submerged completely in
the solution.
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Consume after 2 days of pickling.
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