I never thought that after moving out of Lebanon, I would really struggle to find some good pickles. That’s why whenever I find Lebanese cucumbers I end up making some pickles myself, using an adaptation of my family recipe.

Lebanese-style Cucumber Pickles

Pickles in Lebanon are essential to a lot of dishes. They are traditonally done with a tangy and salty brine that give them their distinct taste and make them a perfect addition to all your sandwiches.

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Prep Time 10 minutes mins

Fermentation time 2 days d

Total Time 2 days d 10 minutes mins

Course: Appetizer, Side Dish, Snack

Cuisine: Lebanese

Ingredients Equipment Method

Ingredients

  

• 500 g Lebanese cucumbers
• 1 tbsp salt
• 1 part vinegar white vinegar, or white wine vinegar
• 2 parts water
• 5-10 cloves garlic optional
• chili pepper or flakes optiona, to taste

Equipment

• Mason Jar
• Cutting board and knife

Method

 

1. Peel your 5-10 cloves garlic, and clean your 500 g Lebanese cucumbers. Remove the stems.
2. Using a fork, make a few holes in the cucumbers to make them absorb the brine and ferment better.
3. In your clean mason jar, put the cucumbers and garlic, you can cut a few to make them fit.
4. Add the 1 tbsp salt, 1 part vinegar and 2 parts water.
5. Optionally add chili pepper or flakes if you like your pickes spicy.
6. Cover and let it sit in your kitchen for at least 2 to 3 days before it's ready to eat.
7. Store in the fridge.

Serving Suggestions

Pickles are usually served as a side dish for many Lebanese dishes, vegetarian and non-vegetarian ones. They are also a great addition to your sandwiches.