Friday, September 14, 2012

Egyptian Style Cucumber Pickles...Torshi!!


Basically this pickle is made according to each and everyone's taste. The quantity of vinegar put, salt, and the rest of the herbs and spices are added according to taste. The important thing here is to have a sterilized jar done by immersing it in water and boiling it for half an hour and adding enough boiled water to cover all the cucumbers when the jar is filled with them.  When adding the cucumber the water should be at room temperature.
You should add:
-  Enough vinegar for taste and acidity. It can be white or red.
-  Enough thick salt to pickle and preserve, to taste.
-  Dry coriander powder and beads together, to taste.
-  Cumin powder to taste.
-  1 Tbsp. Smoked paprika not more because it has a strong taste.
-  2 Tbsp. cayenne pepper.
-  10 cloves of crushed garlic.
-  1 Tbsp. black pepper corns.
-  Chopped fresh dill.
Mix well, use your hand held vertical blender to blend everything together.
Taste.
You can add anything else you wish.
Use a fork to make holes in each cucumber to help the macerating liquid enter.
Add your cucumber to snugly fit until the jar cannot hold any more.
Keep at room temperature for a couple of days well sealed.
Shake every once in a while.
Refrigerate for a week.
Test.
If it is to your liking, start consuming.
Note: Do not add any sugar as it will only make it taste like any other pickles you find in supermarkets.
Enjoy with any middle eastern food.
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2