How to make Baby Cucumber Pickles Like in Egyptian Kitchen? Stuffed turnip is famous in the Levant, as is the variety of Mahashi. There are several types of vegetables that we can stuff with different fillings. Today we will present a stuffed turnip, which is a delicious dish that turnip lovers will like it.
How to make Baby Cucumber Pickles with east recipe ? for the pickles naturally you need the cucumber in my case I bought 1 kilogram of cucumber here we have the sea salt because tonight we put the cucumber in the salt and tomorrow morning we’ll go ahead with a recipe so you take a container like this one you put a little bit of salt on the bottom to the container sea salt and you put cucumber inside like this after you cover again with the sole you close with the lid SEO tomorrow more need to go ahead with the recipe
How to make Baby Cucumber Pickles with east recipe ? for the pickles naturally you need the cucumber in my case I bought 1 kilogram of cucumber here we have the sea salt because tonight we put the cucumber in the salt and tomorrow morning we’ll go ahead with a recipe so you take a container like this one you put a little bit of salt on the bottom to the container sea salt and you put cucumber inside like this after you cover again with the sole you close with the lid SEO tomorrow more need to go ahead with the recipe
How to make Stuffed Turnip Pickles with the East Recipe? Here is an easy recipe to make pickled cucumbers or gherkins, which make a great snack for sandwiches or falafel wraps and have a great salty and sour taste. I love pickled veggies so pickled cucumbers are something I always have in my fridge. They’re a great snack and a great addition to many dishes, especially falafel. Using pickling spices in pickle recipes not only gives you great-tasting cucumbers, but you can actually preserve them for much longer. And depending on the season, you can swap fresh salads with salads made from pickled vegetables.
With a meat hammer, stack the olives. In a bowl, soak the olives with water for two days, changing the water every two hours. Dissolve the salt in two cups of water. Drain the olives from the water and put them in a jar.
Eggplant small size – 1 kilogram Hot green pepper – 50 gr Black pepper – half a teaspoon Crushed garlic – 5 cloves White vinegar – a tablespoon Salt – a teaspoon Red pepper – half a teaspoon Vegetable oil – two cups Tomato sauce – a quarter cup Chopped tomato – 1
Water – as needed Sour lemon – 2 kg Chilli green pepper – 6 Harissa chilli – two tablespoons Nigella sativa – a tablespoon and a half Salt – 8 tablespoons White vinegar – 4 tablespoons.
1- In a bowl, put a layer of cabbage and sprinkle it with salt. Repeat the process until the amount is finished. Leave the mixture for 3 hours, then wash the cabbage well. In a saucepan over medium heat, place the ground rice and water. Stir the mixture to a boil.
Put the carrots in a colander. Sprinkle it with salt and set aside for 6 hours. 2- In a jar, put water, vinegar, olive oil, green pepper, sesame and black seeds. Mix the ingredients well. 3- Add the grated carrots and cover the jar. Leave it aside for 3 days.
In a saucepan over medium heat, put salt water, sugar, coriander and mustard. Leave the mixture on the stove until it boils. 2- Cut the cucumber into longitudinal slices. Put them in a sterile jar, then add the mixture of water, vinegar, dill and garlic. 3- Close the jar and leave it in a cool, dry corner. You can serve pickle the next day.s.
Recent Comments