Sweet and Spicy Rambutan Pickle

1In a saucepan, combine white vinegar (1 cup), sugar (1 cup), water (½ cup), cinnamon stick (1), whole cloves (1 teaspoon), black peppercorns (1 teaspoon), mustard seeds (1 teaspoon), and red chili flakes (1 teaspoon).

2Bring the mixture to a boil over medium heat, stirring occasionally until the sugar (1 cup) dissolves completely.

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

4Add the peeled and deseeded rambutan (2 cups) to the saucepan and cook for an additional 5 minutes, stirring gently to coat the rambutan (2 cups) with the pickling liquid.

5Remove the saucepan from heat and let the rambutan (2 cups) pickle cool to room temperature before transferring it to a sterilized jar.

6Seal the jar tightly and refrigerate the sweet and spicy rambutan (2 cups) pickle for at least 24 hours before serving.