مخلل الحصرم

Remove the husrum from the stems, wash them well, and let them dry completely.

Prepare the glass jars you will use, ensuring they are thoroughly washed and sterilized.

Place some husrum and a few baby cucumbers in each jar as desired.

Add garlic cloves and hot pepper slices to taste.

In a bowl, mix 1 liter of water with 4 tablespoons of rock salt.

Add 1 tablespoon of sugar and ¼ cup of vinegar to the saltwater.

Stir the mixture well until the salt and sugar are fully dissolved.

Pour the brine into the jars over the husrum and cucumbers until fully submerged.

Seal the jars tightly.

Store the jars in a dark place at room temperature for 5 to 7 days until the pickles are ready.