Can I just say, nothing beats Middle Eastern pickles? They are so delicious, crunchy, sour, and spicy, with a hint of garlic. In case you didn’t know, we’re a pickling culture, we probably eat pickles three times a day! Depending on the day, they’re perfect next to hummus, foul, falafel, stews, and any type of hooseh or swani (if you’re Arab, especially from the Mediterranean region, you know exactly what I mean). The brine solution is the same for any vegetable you’re planning to pickle.
Ingredients
Brine solution
- 4 cups filtered water
- 60g / 3 heaping tablespoons (table salt)
- 1/8 tsp. Sugar
- Vegetables:
- Small cucumbers, jalapeño, garlic
Instructions
- Wash the cucumbers very well in cold water, barely trim each end of the cucumber (refer to reel) with a tip of a knife make a 1/4 inch slit on the side. Arrange the cucumbers in any jars you have add the brine solution leaving about 1/2 inch from the rim to give the pickles space to breathe, then add 1/8 teaspoon of sugar on top. Use any thing you have to push the cucumbers down so they’re submerged in brine.
- Close the cap lightly turn the jar upside down a couple of times then place in sunny place for a couple of days you will notice tiny bubbles when moving the, that means the pickling process has started.
- After leave on you kitchen counter it should be ready within 5-7 days depending on the weather.
- Once opened keep in the fridge to stop the pickling process and to stay crunchy. Enjoy.
Notes
- Sometimes you need to cut the cucumbers in half to fill the jar on top.