Pickles have their lovers who cannot eat any food without them, and each type has its fans, some prefer pickled cucumber, others prefer turnip, and others prefer lemon, so it is important to have a variety of pickles on your trip during Ramadan to meet the desire of all tastes.
Below we present to you how to make 10 different types of pickles, presented to you by Chef Manal El-Koumi.
pickled onions
The best type of pickled onion is the very small white onion, but regular onions can also be used.
The onions are pickled in peel with water and salt without vinegar. After a week or two, peel and wash them and put fresh water on them and two cloves of healthy garlic and hot pepper. You can put green pepper, celery sticks, and carrots.
pickled cabbage
Pickled cabbage is not boiled, just bring the cabbage and cut it with a knife lengthwise and widthwise and pick it up into slices or wide pieces as you like.
Put the cabbage in a jar with water, salt, and a splash of hot sauce, and after two days it will be ready to eat, and you can put pickled turnip with it in the same way.
pickled turnip
Remove the outer peel from the turnip, cut it, wash it, put salt on it, and leave it for a whole day until it loses its water, then filter it, boil water and let it cool.
Put the turnip in a jar and put water, salt, red pepper, a spoonful of sugar, and two chopped garlic cloves, and put beetroot pieces with it if you want a red color.
pickled cauliflower
Pickled cauliflower is not boiled, just clean the cauliflower and a small clove of roses and wash it and put it in a jar with chopped garlic, green pepper, salt, and a small pinch of vinegar. You can put grated carrots and a piece of beet put water on it and leave it for a week until full maturity.
pickled carrots
We wash the carrots well and chop them, put in the kibbeh salt, green or hot red pepper, chili, a tablespoon of sugar, two cloves of garlic, and chop them and put them on the chopped carrots in the water. We shake the jar and leave it for a week to 10 days.
Boiled lemon pickle
A kilo of lemon takes about a quarter of a cup of salt, bring a pot and put the lemon and cover with water and boil it on the fire only gluten and drain the water from it and wash it with water and soak it in new water and change the water for it every two days.
Bring the jar and put the lemon and hot green pepper with it and salt it, then squeeze a lemon on it and complete with water and put salt, vinegar, and some oil on the face and close the jar.
safflower lemon
Boil the lemon half a boil for two minutes and remove it from the fire and let it cool and leave the boiling water.
Bring safflower and nigella and cut each lemon into a small flat and stuff it from the inside with the mixture approximately a large spoon for each lemon and put it in a jar, a layer of lemon, a layer of safflower, a layer of nigella, and a layer of green pepper, and so on.
pickled cucumber
We bring cucumber, salt, minced garlic, garlic, a spoonful of sugar, chili, and pepper. We bring the seasoning with salt and put garlic on it, whether chopped or pieces, and a spoonful of sugar and pepper.
We put the cucumber in the jar and put the seasoning on it, then the water and garlic cloves. Cover the jar with a bag first, then the lid so that no air enters it.
pickled tomato
Bring the tomatoes and cut them into wide slices and put them the same seasoning as the previous pickled cucumbers, put them on a plate, and leave them for a quarter of an hour until they are ready to eat
pickled aubergine bride
Bring the bride's eggplant, red pepper, garlic, salt, and hot sauce and mix the mixture in the electric chopper.
Bring the eggplant and remove the cluster without cutting it and boil it, then slit the eggplant lengthwise and put the mixture and put it in the jar, and put water and salt on it and the rest of the seasoning.
How to make garlic pickle
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Garlic boosts the immune system, lowers blood pressure and fights heart disease, and helps get rid of toxins.
the components
- 4 cups garlic cloves, peeled
- A cup and a quarter of white vinegar
- Cup water
- tablespoon salt
- tablespoon black pepper love
- tablespoon cumin love
- tablespoon coriander love
- 1 tablespoon dried and crushed red hot pepper
The method of work
1- Wash 4 small jars well and dry them well.
2- In a small saucepan on the stove, boil the vinegar with water and salt.
3- Divide the spices in the bottom of each jar evenly.
4- Arrange the garlic cloves on top and pour the vinegar mixture over each jar.
5- Close the jars tightly and put them in a dark place for 3 weeks.
Tips: After opening the jars, keep them in the refrigerator to last longer.
garlic benefits
One of the most prominent benefits of garlic is to reduce the level of cholesterol in the body, as eating raw garlic in the morning helps reduce the levels of total cholesterol and low-density lipoprotein in the body.
Raw garlic is one of the most effective natural antibiotics, and its benefit increases when consumed on an empty stomach.
One of the benefits of garlic is also to improve the work of the digestive system because it contains the compound inulin, which is food for beneficial bacteria in the digestive system, which stimulates the digestion process.
Garlic contains sulfur compounds such as; Allicin, diallyl disulfide, and diallyl trichloride help in regulating blood pressure levels. Eating garlic on an empty stomach reduces systolic blood pressure by about 7-9 mmHg, and reduces diastolic blood pressure by about 4-6 mmHg.