afoona
Homemade Jerusalem-Style Pickled Cucumbers
Salads

Homemade Jerusalem-Style Pickled Cucumbers

Homemade pickled cucumbers with garlic, dill and spice seeds – classic Jerusalem pickles

⏱ 45 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Rinse the cucumbers and trim the ends.
    KnifeCutting board
  2. 2
    In a bowl, mix the water, vinegar and salt until the salt dissolves.
    Bowl
  3. 3
    Arrange the cucumbers in a large jar with the garlic, chili pepper, dill, cumin, coriander seeds and paprika.
    Jar
  4. 4
    Pour the brine over until it covers the cucumbers.
    💡The vegetable must be fully covered by the brine: a piece that sticks out dries up and spoils first.
  5. 5
    Add the olive oil and mix.
  6. 6
    Seal and leave at room temperature 24–48 hours, then refrigerate for at least 3 days.
    Refrigerator
82calories
2 gprotein
7 gcarbs
4 gfat
● protein 12%● carbs 36%● fat 52%

Per serving (389 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (5)

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Jar · Also works: Storage container (None)

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