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An outline of the generalised method of pickle preparation by the traditional communities in the Himalayan region with photographic representation of the preparation of pickled cucumber (Khalpi) in Nepal. a Fresh cucumbers, b cucumbers being cut and dried in sun for dehydration; c, d cut into smaller pieces and mixed with salt, oil and indigenous spices; e canned in plastic containers and put under sun for the fermentation to complete; f finished product—Khalpi ko achar
