Go Back Email LinkDownload PDF
–+ servings
spicy Egyptian torshi
Print Recipe
5 from 1 vote

Spicy Egyptian Cucumber Pickles

These Egyptian garlic spicy cucumber pickles are quick and easy. This recipe uses Persian or English cucumbers and is ready to eat in 3 hours!
Servings: 6

Ingredients

  • 1 lb Persian cucumbers or English cucumbers
  • 3 garlic cloves sliced
  • 2 teaspoon salt
  • 1 teaspoon sugar
  • 1½ cups boiled water
  • ⅓ cup distilled white vinegar
  • 1 fresh chili pepper or 1 teaspoon of chili flakes
US Customary - Metric

Instructions

  • Wash and slice the cucumbers. Slice the garlic cloves and fresh chili (if using).
  • In a bowl, mix the salt, sugar, garlic cloves, and chili pepper. Add this mixture to the sliced cucumbers.
  • Add the boiling water and vinegar to the sliced cucumbers.
  • Mix well. Cover and place in the fridge. The cucumbers are ready to eat after 3 hours.

Notes

  1. Refrigerate cucumbers for up to 2 weeks in an airtight container.

Nutrition

Serving: 0.5cup | Calories: 14kcal | Carbohydrates: 4g | Protein: 0.8g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 50mg | Fiber: 0g | Sugar: 2g