Pickled Persian Cucumbers

Persian Cucumbers: the king of pickles

In Palestine, it is very traditional to have pickles with food. Women learn to make all kinds of pickles for their family. There are many types of delicious picked vegetables! Persian cucumbers, cauliflowers, turnips, carrots, and cabbage are a few of my favorites. I learned how to make pickles from my mother. Each one of my children prefers one kind of pickles over the others, so I have learned how to make all kinds. My oldest daughter’s favorite pickled vegetable is Persian cucumber, so I always make it for her. It is very easy and fast to make. With a spicy kick and tangy crunch, it’s easily a favorite in my house. 

The simple process has a delicious outcome! I’ve provided step-by-step instructions with pictures.

[All the measurements are included in the full recipe below the pictures.] 

 

Wash the cucumbers and jalapeño peppers. The peppers will add a spicy kick.

 

 

 

 

 

 

 

 

 

 

Slice garlic into halves & create slits with a knife in the middle of the cucumbers and jalapeño peppers 

 

 

 

 

 

 

 

 

 

 

Take turns placing the garlic, cucumbers, and jalapeño peppers into a large jar

Place 2 grape leaves* in the middle of the jar. The grape leaves add a tangy flavor.

Continue placing the garlic, cucumbers, and jalapeño pepper in the jar

Put 2 grape leaves at the top* 

[If you don’t have grape leaves, 1/2 cup of vinegar can be substituted later in the salt & water solution later.]

 

 

 

 

 

 

 

Mix the salt with water in a separate bowl

 

 

 

 

 

 

 

 

 

 

Mix the salt with water in a separate bowl

Pour it into the jar covering the cucumbers and grape leaves with the solution

 

 

 

 

 

 

 

 

 

 

Cover the top of the open jar with clear wrap & close the jar tightly with lid

 

 

 

 

 

 

 

 

 

 

Place the jar in the sun for one day and then bring the jar back inside

Cucumbers will be ready in 2 weeks

ENJOY!