Ingredients:
2 1/2 lb (1.25 kg) very small thin cucumbers
1 hot pepper
5 cups Pickling Solution
1 tablespoon olive oil
Methods:
Wash and dry the cucumbers and place them in a large sterilized jar with the hot pepper. Cover with the pickling solution and add the olive oil. Seal with an airtight lid and set aside for at least 7 days before eating.
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