Directions

To Prep

1. Cut off both ends of cucumbers and cut into 7-10cm sections. Place in a large bowl.
2. In a medium size pot, add in the water and salt, bring to boil. Turn off the heat and pour over the cucumbers. Use a bowl or plate to weigh them down to keep them submerged. Let sit for 1-2 hrs until bendable.
3. Drain the cucumbers and cut one end into quarters (like a cross), leaving 2-3cm intact on the other end.
4. In another bowl, combine the Stuffing ingredients and mix well.
5. Insert the stuffing into the cucumbers and keep in an airtight container at room temperature for 1 day. Serve immediately or let pickle in the fridge for 2-3 days, or up to 2 weeks.