Pickles (Mkhallal)

—Not On Website

Prep Time: 10 minutes Servings: Yields 1 liter Source:

Ingredients

Yields 1 liter (1.06 qt) jar of pickles

Preparation Time: 10 minutes, plus up to 20 days for the pickles to ferment

1 cup (250 ml) hot water

2 tablespoons salt

2 teaspoons sugar 7-10 Persian or Japanese cucumbers washed and ends slightly trimmed

2 cloves garlic, peeled

Purified water, to cover the cucumber

½ teaspoon oil

Directions

1. Combine the 1 cup (250 ml) hot water, salt, and sugar in a large measuring cup with a pour spout; stir until the salt and sugar are completely dissolved and then cool to room temperature.

2. Sterilize a 1-liter (1.06 qt) canning jar.

3. Cut the cucumbers into spears by cutting them in half lengthwise, and then cutting each half lengthwise into 3 equal pieces.

4. Put 1 clove of garlic in the bottom of the jar, add the cucumber spears, and then add the other clove of garlic on top.