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Quick Pickled Cucumbers

🇱🇧 Lebanon · Levant

Servings: 16 Prep: PT20M Cook: PT10M Total: PT30M

Ingredients

  • 750 g (about 1 1/2 lb) Persian cucumbers
  • 2 cups water
  • 2 cups distilled white vinegar
  • 1 tablespoon sea salt
  • 1/2 tablespoon sugar (or honey)
  • 4-5 garlic cloves, halved
  • 3 sprigs fresh dill
  • 1 tablespoon whole cloves (or black peppercorns)
  • 1 chili pepper, halved lengthwise (optional, for heat)
  • Optional: bay leaves, coriander seeds, mustard seeds

Steps

  1. Wash cucumbers under cold running water, then soak them in a bowl of cold water while you prepare the brine.
  2. In a saucepan, combine the water, vinegar, salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve.
  3. Remove the brine from heat and let it cool slightly.
  4. Trim the ends off the cucumbers.
  5. Place garlic, dill, cloves, and chili pepper (if using) into a clean jar.
  6. Pack the cucumbers tightly into the jar on top of the aromatics.
  7. Pour the hot brine over the cucumbers, making sure they are fully submerged.
  8. Seal the jar and let it cool to room temperature.
  9. Refrigerate for at least 4 hours before serving. Keeps for up to 2 weeks refrigerated.

Notes

Other optional additions include bay leaves, coriander seeds, or mustard seeds for extra flavor.

Source: amiraspantry.com