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
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.