Khiyar Mikhalil - Egyptian's Pickled Cucumners


There are two ways to make Egyptian Khiyar Mikhalil:

1) Khiyar Mikhalil with Garlic - Egyptian's Pickled Cucumners

Ingredients

1. 2 kgs small pickled cucumber.
2. 6 cups water.
3. 2 tablespoons vinegar (any color).
4. 3 tablespoons salt.
5. 25 garlic cloves.
6. 1 cup finely chopped local celery has thin stems and leaves - very similar to parsley. Discard only the roots; the stems and leaves are small.
7. Hot chili pepper (optional).

Procedure

1. Choose small, thin cucumbers, 7-10 cms long and about 2 cms in diameter.
2. Peel garlic and halve diagonally.
3. Boil water and salt and put in pickling jar to cool.
4. When tepid, stir in the vinegar.
5. Then, add all other ingredients in alternating layers, cucumbers, garlic, and celery.
6. The top layer should be celery to sink the cucumbers in the juice.
7. If usung hot pappers, either chop with celery or make a slit on one side of the papper and add whole. The second option results in a less fiery taste.
8. Weigh down and cover tightly.
9. The pickles should be ready after 36 to 48 hours.


2) Khiyar Mikhalil without Garlic - Egyptian's Pickled Cucumners

Ingredients

1. 2 kgs small pickled cucumber.
2. 6 cups water.
3. 1 tablespoon vinegar (any color).
4. 3 tablespoons salt.
5. 6 hot chili peppers (optional).

Procedure

1. Dissolve salt in water, add vineger, and pour into pickling jar.
2. Add cucumbers and hot peppers, making sure that they are completely sub merged in the liquid.
3. Weigh down and cover tightly.
4. The pickles should be ready after 3 to 4 days.

Khiyar Mikhalil without Garlic do not keep as well as Khiyar Mikhalil with Garlic above.

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