Best Pickled Lebanese Cucumber Recipes

Quick Pickled Cucumber Recipe image

Provided by Suzy Karadsheh

Time 30m

Number Of Ingredients 12

3 cups vinegar (distilled white vinegar or white wine vinegar will work )
2 1/4 cup cold water
2 1/2 tablespoons kosher salt
3 tablespoon mustard seed
3 tablespoon coriander seed
3 tablespoon peppercorn
2 bay leaves
1 1/4 lb Persian cucumbers or English cucumbers (sliced into 1/2-inch rounds )
4 green onions (trimmed and chopped (both white and green parts))
3 Jalapeno peppers (sliced into rounds (remove seeds for less heat))
6 garlic cloves (minced)
Few sprigs of fresh dill (to your liking)

Steps:

Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

Nutrition Facts : Calories 35.3 kcal, Carbohydrate 4.4 g, Protein 1.2 g, Fat 1 g, Sodium 1095.1 mg, Fiber 1.5 g, Sugar 1 g, ServingSize 1 serving

Dill Pickled Cucumbers image

Provided by Alexandra

Time 20m

Number Of Ingredients 10

450 g Lebanese cucumbers (young and fresh)
1 1/2 tbsp course salt *
1 large onion * (very thinly sliced)
1/4 cup boiling water (freshly boiled)
1 cup white wine vinegar *
1 cup white sugar
2 tspn mustard seeds
2 tspn fresh dill (chopped)
1/4 tspn turmeric (ground)
1/4 tspn dried chilli flakes

Steps:

Trim the ends off the cucumbers and discard. Slice the cucumbers thinly, about the thickness of a coin. I slice mine by hand but you can use a food processor or mandoline.
Mix the cucumber and onion in a non-reactive* bowl.
Mix the salt with the boiling water. Some of the salt will dissolve, but not all of it.Pour the salt and water over the cucumber mixture, mix to distribute and leave for 3 hours, turning the mixture occasionally.
Tip the cucumber and onion into a colander and press the mixture down with the back of a large spoon to remove as much liquid as possible.
For the pickling liquid, mix all the ingredients in a non-reactive medium-sized saucepan. Bring the mixture to a simmer over a medium heat, stirring to dissolve the sugar.
Tip the cucumber and onion into the pickling liquid and simmer 2 minutes. Stir several times.
Remove from the heat and leave the mixture to cool in the saucepan.
Spoon the mixture into sterilised jars*, ensuring the mixture is covered with pickling liquid. Do not overfill the jars as the liquid should not touch the lids.Once a jar is opened, store it in the refrigerator.

Nutrition Facts : Calories 77 kcal, Carbohydrate 18 g, Sodium 875 mg, Sugar 17 g, ServingSize 1 serving

Pickled Lebanese Cucumber image

Provided by JoyfulCook

Categories Vegetable

Time 30m

Yield 2 Jars

Number Of Ingredients 6

Steps:

Place the water, vinegar, sliced garlic and coriander seeds into a small saucepan and bring to the boil, simmer for 10 minutes and leave to cool.
Slice the Cucumbers to about 1/3rd inches thick (I used a slicer to make sure they were all the same thickness) place in a plastic bowl and sprinkle the salt in layers over the cucumber.
cover and leave for at least 4 hours stirring every so often - this dehydrates the slices (and forces the water out of the cucumber)) this is d one so that the vinegar will penetrate easily.
Rinse the cucumber 3 times, changing the water completely every time. Leave to drain and dry off.
Pack into sterile glass jars carefully and pour in the liquid, spooning in the garlic and coriander seeds. Seal and leave in a cupboard for one to two weeks. Serve and enjoy.