Quick Pickled Cucumbers with Aleppo and Dill
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Quick pickled cucumbers with Aleppo and dill
Ingredients
- Cucumbers - 8 pieces
- Chopped dill - ¼ cup
- White Wine Vinegar - 2½ cups
- Sugar - 0.3 cups
- Garlic - 1 clove
- Aleppo pepper - 1 tablespoon
- Freshly squeezed lemon juice - 1 tablespoon
- Salt - 1 tablespoon
- Dried Red Pepper - 1 teaspoon
- Ground Black Pepper - 1 teaspoon
- Za'atar - a pinch
- Sea Salt - to taste
Step by Step guide
Step 1
Place the cucumbers and dill in a large heatproof jar.
Step 2
In a medium saucepan, combine the vinegar, sugar, garlic, Aleppo pepper, lemon juice, salt, red pepper, and black pepper; stirring, bring to a boil.
Step 3
Let cool, then pour into the jar with the cucumbers so that the liquid completely covers them.
Step 4
Seal the lid and chill for 30 minutes.
Step 5
Before serving, remove the cucumbers from the brine, shake off excess liquid (do not remove the spices), sprinkle with za'atar and sea salt.
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