Hello people! I have insanely missed you …
Given the current circumstances these days, one never knows what tomorrow might bring, especially with the huge Sunday 30/6 protests taking place across the nation which we are all crossing fingers & toes for.
So in case things don’t end up good the following day, and you don’t end up going to work, here’ something to keep you busy.
I tried this really simple recipe yesterday at home and since I haven’t written about shared any food related or homemade experiences lately, I thought I’d share this one. Plus, it’s super easy to make, can be served with lunch, drinks or even breakfast. After all it is the king of all pickles, especially in our beloved Egypt!
RECIPE
4 cucumbers cut in fingers, unpeeled.
¼ cup vinegar
1 cup water
¼ tsp sugar
1 tsp chilli powder or one whole chili pepper
3 garlic cloves
A bundle of dill
METHOD:
• Place the sliced up cucumbers in a jar and add the vinegar, sugar, chili powder or the whole chilis.
• Fill up the jar to the brim with your glass of water, and taste to see if you need to add more vinegar or water to balance taste.
• Slit the garlic cloves and along with the dill to your jar and cover.
• Refrigerate for 2 days, and you’re good to go. The more it stays in the jar, the more the spices blend in and softer it gets.
Enjoy 🙂