PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
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Cucumber or Armenian Cucumber Pickle
A plain cucumber brine pickle, with the option to slip in hot peppers, garlic, or green fennel for a stronger table jar. The note about beet for cauliflower shows how these pantry methods branch from one vegetable to the next.
Prep 20 min · Cook 0 min · Total 20 min · Difficulty: easy
Servings
14
Ingredients
3 kg
small cucumbers or Armenian cucumbers
grape leaves — a few for the top
salt — enough to make a strong brine
water — for the brine
small hot peppers — optional
garlic cloves — optional, unpeeled
green fennel sprigs — optional
Method
1
Choose small, slender cucumbers or faqous, wash them well, and pack them into a jar. Cover the top with a few grape leaves.
2
Make a strong brine the old way, by adding salt until an egg will float, then pour it over the vegetables. Slip in hot peppers, unpeeled garlic, or green fennel if you want a bolder jar.
3
Leave the jar in the sun and begin tasting after about eight days. The page also notes that a little sugar helps when the pickle is sealed for longer storage.
Notes
The original recipe folds in a side note for cauliflower: add a small raw beet if you use the same brine for pickled cauliflower.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي
sufra daima
Palestinian & Levantine cooking, in English and Arabic.
Sufratkum ‘amira · May your table be full — what you say when the food goes down.