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Dive into the vibrant world of Cucumber & Hibiscus Chamoy Pickles. The refreshing crunch of cucumber meshed with the floral tartness of hibiscus and the distinctive flavor of chamoy delivers an unexpected, delightful flavor fusion that keeps you reaching for more.
Slice the cucumbers into spears and set aside.
In a medium saucepan, combine water, vinegar, sugar, salt, and dried hibiscus flowers. Bring to a boil over medium heat, stirring until the sugar dissolves.
Reduce the heat and let the mixture simmer for about 10 minutes to let the hibiscus flavor infuse.
Remove from heat and let the hibiscus mixture cool to room temperature.
Once cooled, strain the mixture into a large bowl, discarding the hibiscus flowers.
Stir in the chamoy sauce and chili powder to the hibiscus mixture.
Place the cucumber spears into a large, resealable jar or container.
Pour the hibiscus chamoy mixture over the cucumbers, ensuring they are fully submerged.
Seal the container and refrigerate for at least 2 hours, or overnight for a stronger flavor infusion.
Once pickled to your taste preference, serve chilled as a snack or appetizer.
