Crispy pickles are among the most popular appetizers on the Arab dining table. There are many types of pickles, including cucumber, cauliflower, and eggplant pickles, which are known for stimulating the appetite. Below is a guaranteed and successful method for making crispy pickled cucumbers. The pickles are ready to serve after 5 days.
Ingredients
Cucumber: 20 fresh cucumbers
Water: 2 liters
Celery: 4 stalks (fresh, chopped)
Mint: 4 sprigs (fresh, chopped)
Lemon: 2 lemons (sliced)
Coarse salt: ¼ cup
Sugar: 1 teaspoon
White vinegar: ¼ cup
Hot red chili pepper: 1 (sliced into rings)
Garlic: 3 cloves (sliced)
Preparation Method
Wash the cucumbers thoroughly. Using a knife, make small slits in each cucumber.
In a deep jar, place a layer of garlic slices, lemon slices, mint leaves, and celery leaves. Then arrange the cucumbers vertically in the jar.
Dissolve the salt, sugar, and white vinegar in the water.
Pour the brine over the cucumbers until fully covered.
Seal the jar tightly and place it in the refrigerator for 5 days before use.
After two days, turn the jar over to ensure the brine reaches all the cucumbers. Repeat this step daily until the fifth day, then serve.
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