Preserves and pickles
ChefAlisar Rajab
Easy Pickled Maqti
Pickled maqti is one of the tastiest pickles, served with falafel and shawarma sandwiches or as desired. It is similar to pickled cucumbers and just as delicious.
Pickled maqti, or maqta, is one of the tastiest types of pickled preserves. Let’s learn this reliable method for making the best maqti, keeping its crunch even after a long pickling time
Ingredients
Start here, then move straight into the method.
- Maqti
- Coarse salt
- Water
- Egg (discard later)
- White vinegar
- Note
- Using hot water helps keep the pickles of maqti or cucumber crisp.
- This method of adding salt to the water is called “toushat al-bayda” (egg float test); it helps us make sure the salt amount is correct.
- Also from Alisar, here is Macaroon Dessert
- For more special sweet recipes from Alisar, click on Apple Jam
Method
Follow the cooking sequence without leaving the page.
- Heat a sufficient amount of water and begin by adding ground coarse salt (so it dissolves faster) to the water. Place a whole egg in its shell in the water (wash the egg first).
- When the egg rises to the surface of the water, that means the amount of coarse salt is enough
- Add white vinegar to the water at a rate of one-third cup of vinegar per liter of water.
- Prepare a sterilized, clean jar and arrange the maqti pieces next to each other tightly, lengthwise. Pour the salted water with vinegar over them until fully covered.
- Close the jars well and leave them away from the sun until ready to eat after several days (more than a week).
Recipe tags
Preserves and picklesLevantVegetarianDairy freeGluten freeNut free
Notes and serving ideas
- Macaroon Dessert
- Apple Jam
