Ingredients

Yields 1 liter (1.06 qt) jar of pickles
Preparation Time: 10 minutes, plus up to 20 days for the pickles to ferment

1 cup (250 ml) hot water
2 tablespoons salt
2 teaspoons sugar 7-10 Persian or Japanese cucumbers washed and ends slightly trimmed
2 cloves garlic, peeled
Purified water, to cover the cucumber
½ teaspoon oil

Directions

1.  Combine the 1 cup (250 ml) hot water, salt, and sugar in a  
     large measuring cup with a pour spout; stir until the salt and
     sugar are completely dissolved and then cool to room 
     temperature.

2.  Sterilize a 1-liter (1.06 qt) canning jar.

3.  Cut the cucumbers into spears by cutting them in half lengthwise, and then cutting each half lengthwise into 3 equal
     pieces.

4.  Put 1 clove of garlic in the bottom of the jar, add the cucumber spears, and then add the other clove of garlic on top.

5.  Pour in the water/salt/sugar mixture, then add enough purified water so that the cucumbers are completely covered,
     leaving about 1 inch (2.5 cm) of free space at the top.

6.  Let the jar sit at room temperature to form pickles. The pickles are ready to eat when the cucumber turns khaki green
     in color, and they smell faintly of vinegar. This will take about 5 to 7 days in hot weather and 15 to 20 days in colder
     weather.

7.  Once the pickles are ready to eat, drizzle in the oil and store refrigerated.

Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.


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Contact

Hashems
Nuts & Coffee Gallery
13041 W. Warren Ave Dearborn, MI 48126 View Map
Phone:
(313) 581-3212
Fax:
(313) 582-2577
Email:
info@hashems.com
Hashems Nuts and Coffee Gallery is a Middle Eastern Foods company. Our main offerings include: Turkish Coffee, Roasted Nuts, Middle Eastern Spices, Baklava, Fresh Baked Pita Bread and many other traditional specialty foods.