Last week, my mom was visiting and I took the opportunity to make homemade pickles with her. I find most canned pickles available in stores to be too sweet (and with unnecessary added sugar). As a kid, I used to love the pickles at home that my mom used to make, based on my grandma’s recipe. I don’t know if it would be accurate to call them “Lebanese Pickles,” but they are definitely a staple from growing up there.
It’s been so exciting to see the pickle jars on my kitchen counter the past few days (It’s the small things in life, after all). I can’t wait to pop one open later this week and try them out.
Here’s the recipe for one large jar (around 37-40oz. For reference, I used the IKEA Burken Jar and doubled the recipe to make 2 jars total).
- 1 C water
- 1 Tbsp rock salt (not heaping)
- 1 C red wine vinegar
- 1 garlic clove
- 1 lb small Persian cucumbers (easily found at Trader Joe’s)
Place the water in a saucepan on high heat and stir in the rock salt until it melts. When the water boils, add the vinegar and return to boil. As soon as it does, remove from heat and cool completely.
When the mixture is cooled, slice the cumbers and add them into the jar.
Peel one large garlic clove (or two small ones) and add on top of the cucumbers.
Pour the water-salt-vinegar mixture into the jar. Cover with an air-tight lid. Wait 5-6 days and then refrigerate after opening.
(Note: I took this photograph right when I sealed the jar. The green color will wilt significantly once pickled).
If you’re new to this blog, read my first 2 posts in this series:
- Summer Tomato Recipe: Easy Remake of a Childhood Favorite From Lebanon
- Simple Mediterranean Flavors Go Far: Olive Oil, Lemon and Garlic