Sweet and Spicy Rambutan Pickle

1.In a saucepan, combine white vinegar, sugar, water, cinnamon stick, whole cloves, black peppercorns, mustard seeds, and red chili flakes.

2.Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.

3.Reduce the heat and let the mixture simmer for 5 minutes to infuse the flavors together.

4.Add the peeled and deseeded rambutan to the saucepan and cook for an additional 5 minutes, stirring gently to coat the rambutan with the pickling liquid.

5.Remove the saucepan from heat and let the rambutan pickle cool to room temperature before transferring it to a sterilized jar.

6.Seal the jar tightly and refrigerate the sweet and spicy rambutan pickle for at least 24 hours before serving.