Best crispy pickled cucumbers recipe _ Sofrat hadhramia

Pickling is placing vegetables in a solution of water and salt to pickle them. The secret to the success of pickles is that they have a crunchy taste and an appropriate amount of salt. In this article, we will show you how to make crunchy pickled cucumbers in an easy way. It is worth noting that pickles can be made with different types of other vegetables, such as eggplant, carrots, cabbage, beans, and others.

Each cup of pickled cucumbers contains 19 calories, 0.22 grams of unsaturated fat, 4.01 grams of carbohydrates, 1.7 grams of fiber, and 0.93 grams of protein.

Two kilograms of thin cucumbers.

A few cloves of garlic (you can do without it).

A full teaspoon of salt for every cup of water.

Half a cup of vinegar.

A teaspoon of sugar.

Half a teaspoon of crushed garlic.

Half a teaspoon of ground coriander.

A few hot peppers.

Half a teaspoon of ground red pepper.

Wash the cucumbers and cut off both ends of each one.

Fill the cucumbers in a suitable container with the garlic cloves.

Gradually fill the cucumber container with water (cup by cup) to count them for the purpose of adding salt. Continue adding until the water covers the cucumbers, taking care not to fill the container completely and leave space for vinegar.

Rmpty the water again into another deep bowl, then add the salt as mentioned in the ingredients: (a full teaspoon of salt for each cup of water).

Add the sugar and spices: (garlic, coriander, pepper, and hot pepper) and vinegar, and stir well until the salt dissolves.

Pour the pickling solution into the cucumber container, then close the container (jar) well and leave it for several days until the pickling process is complete.

Store it in the refrigerator when the pickling process is finished so that it does not spoil.

The jar should never be opened during the pickling process, otherwise it will spoil.

The white layer formed on top of the pickled cucumber should be removed when it appears, because it leads to its rotting.

The cucumber should be washed well, because otherwise it increases the rate of exposure to toxins.

Pickles may be a good source of antioxidants, especially when eating roots, and because vegetables and fruits are stored unripe and fresh without cooking, this preserves the antioxidants present in those unripe vegetables and fruits.

Fresh pickles protect against diseases, and strengthen bones and vision due to their content of vitamins A, K, C, folic acid and minerals such as iron, calcium and potassium.

Improves hemoglobin levels, thus controlling diabetes in diabetics.

Maintains liver health.

Causes high blood pressure due to the high salt content in them.

Leads to colitis and abdominal pain when eaten in large quantities.