The crunchiest most delicious Middle Eastern cucumber pickles #pickling #cucumber #recipe

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Can I just say nothing beats middle eastern pickles. They are so delicious, crunchy, sour, spicy with a hint of garlic. If you didn’t know we are a pickling culture we probably eat pickles 3 times a day! Depending on the day, perfect next to hummus, foul, falafel, also stews and any type of hooseh or swani (if you’re Arab especially the mediterranean region you know what I’m talking about)
The brine solution is the same for any type of vegetables you’re planning to pickle

Brine solution:
4 cups filtered water
60g / 3 heaping tablespoons (table salt)
1/8 tsp. Sugar

Vegetables:
Small cucumbers, jalapeño, garlic

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 the 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

Note: sometimes you need to cut the cucumbers in half to fill the jar on top

#pickling #explorepage #vegetarian #middleeasternfood