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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
Wash the cucumbers well.
- 2
Make a small slit in each cucumber using the knife.
- 3
Arrange the cucumbers in sterilized jars.
- 4
Add water until the cucumbers are fully submerged.
- 5
Add two garlic cloves to each jar.
- 6
Add 1 tablespoon of rock salt for every cup of water.
- 7
Add a few chickpeas.
- 8
Add 1 teaspoon of vinegar.
- 9
Add a pinch of turmeric to give a nice color.
- 10
Add ¼ teaspoon of sugar.
- 11
Cover the jars with a plastic bag to prevent spoilage on the surface.
- 12
Seal the jars tightly.
- 13
Leave the jars at room temperature for 2 to 3 days until the cucumbers pickle.
- 14
After that period, place the jars in the refrigerator for one additional day
- 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

