Pickled Persian Cucumbers
Prep 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.
Recipe type: Sensational Side Dishes
Serves: 10 pickles
Ingredients
- 10 medium Persian cucumbers
- 2 cloves garlic, sliced
- 2 cups water
- 2 cups white vinegar
- 6 tsp. salt
Instructions
- 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.
Nutrition Information
Serving size: 1 pickle Calories: 55 Fat: 0g Saturated fat: 0g Carbohydrates: 11g Sodium: 1402mg Fiber: 2g Protein: 2g Cholesterol: 0mg