Preserves and pickles
ChefLoubna Fawaz
Pickled Cucumbers
Levantine cuisine is famous for many kinds of pickles and preserved vegetables, and today we bring you a pickled cucumber recipe: easy and guaranteed to work!
Ingredients
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- 1 kilo cucumbers
- Coarse or rock salt
- Vinegar
- Hot peppers and garlic (optional)
- Asmaa S Sa
Method
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- Wash the cucumbers well and arrange them in suitable glass jars for pickling.
- Bring water to a boil until it is very hot.
- Add 1 tablespoon of coarse pickling salt (iodine-free) over the cucumbers in the jars, along with 1 tablespoon of vinegar.
- Fill the jars with the hot water, close them, turn them upside down, and leave them until the next day so they press down well and the air escapes.
- You can add chili peppers and a few cloves of garlic, if desired.
- As for the amount of salt, you will need 1 tablespoon for each jar (1-kilo size). This jar cannot hold 1 kilo of cucumbers, so 1 kilo will need three or four glass jars, and you will need 1 tablespoon of coarse salt for each one. However, you can adjust the salt to taste.
Recipe tags
Preserves and picklesInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
