
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
Rinse the cucumbers and trim the ends.
KnifeCutting board
- 2
In a bowl, mix the water, vinegar and salt until the salt dissolves.
Bowl
- 3
Arrange the cucumbers in a large jar with the garlic, chili pepper, dill, cumin, coriander seeds and paprika.
Jar
- 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
Add the olive oil and mix.
- 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
And 12 more. All of them on the generics map: /lab/en/map/