Clean the peel of the green skin and cut into as on dried fruit. Boil water in a saucepan and boil peel until tender. Drain the water and set aside peel.

To prepare the spices: finely chopped or grated ginger, cinnamon, pepper, cloves, whole, top left I have a piece of sugar (I use palm paste here). In the original recipe peel the night was filled with salt. And then with a brine should be boiled in the marinade. I this step is lowered and salt is added directly into the marinade with all the spices.

All the spices, sugar and salt + vinegar and 250 ml water put the second pan and cook until the sugar has dissolved. Add the peel and cook until they become transparent. Spread along the banks, pour the marinade. The original recipe advised to remove the spices, I left. P. S. the Proportions of the ingredients as I indicated in the original recipe. Their portions are respectively reduced because I was doing a small amount of crusts. When a part of the peel from the jar eaten, I add more fresh or fresh-salted cucumbers, bite size with the same peel and/or cut into wedges cherry tomatoes. Just a couple of days and they are marinated until tender already in the fridge - works prepared at the beginning of the marinade. Vinegar, I used less, approximately one-third than specified in the recipe. I.e. approximately half with water. Vinegar took the pineapple, it is the properties and taste like Apple. Just Apple we have imported, local pineapple and cheaper. A Supplement of watermelon rind or peel+use cucumbers in salads, vinaigrettes and soups. Vinaigrette all of them take for cucumbers, so it is convenient when pickles you have to prepare a dish where they are needed.