Pickled Persian Cucumbers


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.

Nutritional info
per serving

Calories 55
Fat 0g
Saturated fat 0g
Carbohydrates 11g
Sodium 1402mg
Fiber 2g
Protein 2g
Cholesterol 0mg

Pickled Persian Cucumbers

10 pickles
Prep time: Total time:


  • 10 medium Persian cucumbers
  • 2 cloves garlic, sliced
  • 2 cups water
  • 2 cups white vinegar
  • 6 tsp. salt


In a large jar, place Persian cucumbers and garlic.

In a large bowl, whisk together water, white vinegar, and salt until salt is dissolved.

Pour enough of vinegar mixture into the jar to fill to the top. Add the lid, seal the jar, gently shake to mix.

Let jar sit at room temperature for 1 week and then refrigerate.

Refrigerate pickles after opening.

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