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Kheyar Mekhalel, Egyptian Pickled Cucumbers Recipe

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Ingredients

Adjust Servings:
18 Mini Cucumbers
6 Garlic Cloves, Peeled & Slivered
9 Tbsp White Vinegar
3 Tbsp Salt
2 Tbsp Fresh Dill, Loosely Chopped
1/2 Tsp Chili Pepper Flakes
3-4 cups Water

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Kheyar Mekhalel, Egyptian Pickled Cucumbers Recipe

A classic Egyptian pickle recipe that would surely be a hit in your households. It is yummy, easy, and preservable.

Cuisine:

Ingredients

Directions

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Steps

1
Done

Get the water boiling, to begin. Divide the cucumbers into 3 sections, cutting them into angled slices.

2
Done

Place them onto 3 different containers (for variations, which you'll understand in a moment).
Add 2 tbsp garlic, 3 tbsp vinegar, and 1 tbsp salt to each container.
For the variations, add dill to one, and chili flakes to another (but you could skip this if you prefer, or choose the one you like best).

3
Done

Pour water into the containers covering the cucumbers.
Let them cool and once it has cooled down, cover with lid and refrigerate them for 2 days, and then enjoy!

Romana Sharmin

Romana Sharmin is a Bengali writer who is studying English literature and has a knack for gastronomy. She has been contributing her cooking skills to numerous cooking e-books for the past 2 years. She is specialized in her own cuisine namely, Bengali, and she has also the experience of writing about Mexican, American, Italian, Moroccan, Egyptian, Colombian, and Indian cuisines. Romana is an expert on the renowned diets, paleo, vegan, raw, Atkins, etc.

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