Pickled Persian Cucumbers
Prep time
Cook time
Total time
These cucumbers are often served with falafel and shawarma. They're crunchy and tangy with a hint of garlic-the perfect accompaniment to any sandwich.
Servings: 10 pickles
  • 10 medium Persian cucumbers
  • 2 cloves garlic, sliced
  • 2 cups water
  • 2 cups white vinegar
  • 6 tsp. salt
  1. In a large jar, place Persian cucumbers and garlic.
  2. In a large bowl, whisk together water, white vinegar, and salt until salt is dissolved.
  3. Pour enough of vinegar mixture into the jar to fill to the top. Add the lid, seal the jar, gently shake to mix.
  4. Let jar sit at room temperature for 1 week and then refrigerate.
  5. Refrigerate pickles after opening.
Nutrition Information
Serving size: 1 pickle Calories: 55 Fat: 0g Saturated fat: 0g Carbohydrates: 11g Sodium: 1402mg Fiber: 2g Protein: 2g Cholesterol: 0mg
Recipe by Dedemed at https://dedemed.com/mediterranean/pickled-persian-cucumbers/