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Make easy pickles | Sofrat hadhramia
Pickle
Pickling is an ancient method used to preserve food from spoilage. This process was done by soaking the vegetables to be preserved in a saline solution, with the addition of a little sugar. The beneficial bacteria formed on the soaked vegetables feed on the sugar in the solution, thus secreting the acid that gives the pickles a delicious taste and preserves them from mold. Pickles are considered one of the appetizers that open the appetite, which are found on the Arab dining table. In this article, we will learn how to make some types of pickles.
Pickled cabbage
đź’ Ingredients:
- One cabbage.
- Four cups of vinegar.
- Two tablespoons of salt and cumin.
đź’ Preparation:
- Cut the cabbage into longitudinal slices.
- Boil the vinegar and other spices in a pot over medium heat.
- Put the cabbage in a jar, then add salt between each layer of cabbage, and cover the cabbage with water, and leave it for a whole day.
- Wash the cabbage with water, put it back in the jar, then cover it with vinegar and spices, close the jar well, and store it in a cool place.
Pickled cucumber
đź’ Ingredients:
- A kilo of small cucumbers.
- A tablespoon of salt for every two and a half cups of water.
- Two cups of vinegar.
- Black pepper, whole grains.
- Finely ground hot pepper.
- Two tablespoons of black honey.
đź’ Preparation:
- Wash the cucumbers well with water, preferably small in size, so that the lady does not have to cut them.
- Put the cucumbers in a salt solution and leave them overnight.
- Boil two cups of diluted vinegar, add some black peppercorns, and leave it aside to cool.
- Remove the cucumber from the brine and rinse it well with water to get rid of the salt stuck in it.
- Put the cucumber in a jar and pour cold vinegar over it, in addition to the ground chili pepper and black honey, and close the jar tightly, and keep it in a cool place for four days before starting to eat it.
Pickled eggplant
đź’ Ingredients:
- Four small black eggplants.
- A green bell pepper.
- A red bell pepper.
- Three cloves of garlic.
- Juice of a lemon.
- A quarter teaspoon of salt.
- A small sprinkle of cumin.
- A small sprinkle of hot sauce.
đź’ Preparation:
- Peel the eggplant and boil it in water for forty-five minutes.
- Chop the garlic, green and red peppers and put them in a bowl aside.
- Pour the lemon juice over the garlic and pepper, sprinkle salt, cumin and hot sauce, and mix the ingredients well.
- Remove the eggplant from the water, then make a slit in one side using a knife, taking care not to reach the other side of the eggplant.
- Stuff the eggplant with the mixture.
