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الخيار المخلل

0:00/0:00
100%
15 min

Ingredients

  • 1Kilograms (kg)Small Cucumber
  • 1Cupwater
  • 2ClovesGarlic
  • 1Tablespoons (tbsp)Coarse salt
  • 1CupHummus
  • 1Tablespoons (tbsp)White Vinegar
  • 0.25Teaspoons (tsp)Turmeric powder
  • 0.25CupSugar

Steps

  1. 1

    Wash the cucumbers well.

  2. 2

    Make a small slit in each cucumber using the knife.

  3. 3

    Arrange the cucumbers in sterilized jars.

  4. 4

    Add water until the cucumbers are fully submerged.

  5. 5

    Add two garlic cloves to each jar.

  6. 6

    Add 1 tablespoon of rock salt for every cup of water.

  7. 7

    Add a few chickpeas.

  8. 8

    Add 1 teaspoon of vinegar.

  9. 9

    Add a pinch of turmeric to give a nice color.

  10. 10

    Add ¼ teaspoon of sugar.

  11. 11

    Cover the jars with a plastic bag to prevent spoilage on the surface.

  12. 12

    Seal the jars tightly.

  13. 13

    Leave the jars at room temperature for 2 to 3 days until the cucumbers pickle.

  14. 14

    After that period, place the jars in the refrigerator for one additional day

  15. 15

    When needed, take the pickles out using a fork or tongs to maintain their quality.

Nutrition Facts

Calories: 0, Fat: 0g, Protein: 0g, Carbs: 0g
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