How to Make Kabis (Pickled Cucumbers)

Ingredients

• Small Shamsi cucumbers (small pickling cucumbers)
• Garlic — optional
• Hot red pepper — optional
• Sugar
• Boiling water
• Coarse salt
• Note: 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

Method

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.
2. Put the cucumbers into the jars and place in each jar a clove of garlic and a small red hot chili pepper.
3. After filling the jars, sprinkle half a teaspoon of sugar over the top of each jar, then add boiling water with coarse salt directly from the stove into the jars so that the water covers the cucumbers.
4. Close the jar tightly so it remains sealed and sterilized; this preserves it for a long time and prevents spoilage from air entering.
5. Check out the recipe for red pepper molasses