How to Make Kabis (Pickled Cucumbers)

Kabis (pickled cucumbers) — here is an authentic recipe. This version does not use vinegar, though many recipes do. Important: store the pickles in tightly sealed, sterilized jars. This pickle is very delicious and well known.

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4 servingsBack to recipePreserves and pickles

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Prep checklist

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Small Shamsi cucumbers (small pickling cucumbers)Garlic — optionalHot red pepper — optionalSugarBoiling waterCoarse saltNote: For each cup of coarse salt, use ten cups of water. Boil them well and pour directly over the cucumbers.

Note

For successful pickling, use jars with new lids or pressure-seal jars to ensure they stay tightly closed.The water must be boiling and poured in immediately to ensure sterilization and prevent the cucumbers from developing mold. This helps the pickles remain high quality for about two years.Check out how to make red pepper paste

Step 1

Wash the cucumbers well and place them in a colander, then make a slit in each cucumber on one side with a knife to help the water enter and to prevent the cucumbers from wrinkling after pickling.

Cooking notes

How to make pickled cucumbers with vinegar
red pepper paste

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