Quick Pickled Cucumbers with Aleppo and Dill
Appetizers • World
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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