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Cucumber Pickles

  • Yield : Jar
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


  • • 1 KG of small cucumbers.
  • • 1/4 a cup of salt.
  • • 3 cups of water.
  • • 1 1/2 a cup of vinegar.
  • • 2 sticks of non grinded cinnamon.
  • • 5 seeds of non grinded carnation.
  • • 10 seeds of non grinded black pepper.
  • • 2 tablespoons of grinded garlic.


Step 1

• Wash cucumber then put it in a sterile jar.

Step 2

• Melt the salt in water.

Step 3

• Put the water in a plate then add vinegar, cinnamon, carnation and black pepper and then put the plate on a medium heat until it starts to boil, then set it aside to cool and saturate the added condiments taste.

Step 4

• Add the grinded garlic to cucumber and so the water and vinegar mix until it covers the cucumber completely.

Step 5

• Leave the cucumber pickles for 2 days at least to imbue the flavor.

Step 6

• Move the white things if appeared and you must keep cucumber in the fridge after using it.

Step 7

• You can add laurel leaves and fresh hot pepper to give cucumber a hot taste.

Step 8

• To pickle the big cucumbers consider covering them with salt for a day to absorb the largest amount of water.

By AleppoFood team

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