Pickled Persian Cucumbers

Pickled Persian Cucumbers
Pickled Persian Cucumbers
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Pickled Persian Cucumbers

Total Time1 hour 15 minutes
Author: Shayma Saadat

Ingredients

  • 1 kg / 2lb Persian or even Lebanese cucumbers (approx 10 small cukes), sliced thinly
  • 2 tsp sea salt
  • 120 ml / ½ c vinegar I use white distilled, but you can use cider vinegar
  • 50 g / ¼ c granulated sugar

Instructions

  • Place sliced cucumbers in a colander and set it over a medium bowl. Sprinkle cucumbers with salt, and toss till sliced are coated with salt. Set aside to drain for an hour.
  • In a small bowl, combine vinegar with sugar and stir till dissolved.
  • Rinse the cucumbers a few times to remove the salt (they will still be salty). Pat cucumbers dry with a tea towel.
  • Divide cucumbers among clean, sanitized jars, and pour vinegar mixture till it covers the cucumbers. Store in the fridge for up to two weeks.

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