1 Kg of wild cucumber
1 liter of water
1 ½ spoon of coarse salt
Apple cider vinegar
2 garlic cloves
Sterilized glass jar
Note: the difference between wild and regular cucumber, is the fact that the wild has a rough surface, therefore the pickles last longer.
Method of Preparation
After adding 1 liter of lukewarm water to the coarse salt, we wait until the salt melts completely.
We drop a fresh egg in the water, if it floats, this means that we’re on the right track.
We add the sugar and vinegar. Using a fork, we insert the cucumber into the jar in circles.
Then we add the pepper and garlic. We pour water and salt into the jar and close it firmly for 15 days.
When used, it should be preserved in the refrigerator.
Beat the whipping cream at high speed , add sugar.
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Mix the butter with sugar.