| Category |
Cuisine |
Servings |
Prep Time |
Resting Time |
| Side Dish |
Mediterranean |
1 Large Jar |
20 minutes |
3–5 days |
Crisp, tangy, and aromatic cucumbers pickled with Eastanbul Coriander Seeds for a refreshing bite. Perfect as a side dish, sandwich topper, or mezze platter addition. Add chili flakes or a sliced fresh chili for a spicy kick. Use grape leaves or a pinch of tannin (like black tea) to keep cucumbers extra crisp.
Ingredients
- 1 lb (450 g) small cucumbers (pickling cucumbers work best)
- 2 cups water
- 1 cup white vinegar
- 1 ½ tbsp salt (pickling or kosher)
- 1 tbsp sugar
- 1 tbsp Eastanbul Coriander Seeds
- 1 tsp Eastanbul Mustard Seeds
- 3 garlic cloves, peeled and lightly smashed
- Fresh dill sprigs (optional)
Directions
- In a saucepan, combine water, vinegar, salt, and sugar. Bring to a boil until salt and sugar dissolve. Remove from heat and let cool slightly.
- Place cucumbers in a clean sterilized jar. Tuck in garlic, coriander seeds, mustard seeds, and dill if using.
- Pour the warm brine over the cucumbers until completely submerged. Seal the jar tightly.
- Let the jar sit at room temperature for 12–24 hours, then refrigerate.
- For best flavor, allow the cucumbers to pickle for 3–5 days before enjoying.
