Title: Eygptian Pickled Cucumbers (Torshi Khiar)
Categories: African Vegetable
Yield: 1 Lot

2	lb	Small Cucumbers
4		Cloves Garlic
1		A few Celery Leaves
1	ts	Dill Seed
4		Black Peppercorns
4		Whole Coriander Seeds
7	tb	Salt
3 1/2	c	Water
1 1/4	c	White Wine Vinegar

Scrub the cucumbers well and pack them in a large glass jar with the whole garlic cloves, celery leaves, dill seed, peppercorns, and coriander seeds distributed at regular intervals.

Mix the salt, water, and vinegar solution in a glass or china container, and pour over vegetables. Close jar tightly, and leave in a warm place to soften and mellow. The pickle should be ready in 10 days to 2 weeks.

Do not keep longer than about 6 weeks unless stored under refrigeration. Source: A Book of Middle Eastern Food by Claudia Roden Typos by Uncle Zak

From: Carol Shenkenberger Date: 08-21-98 (19:51) The Neverending Bbs (496) Fido-Low-F

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