Pickled cucumbers

Pickled cucumbers

By
From
Cairo Kitchen
Makes
1 kg
Photographer
Jonathan Gregson

Pickles find their way onto most homes’ lunch tables as an accompaniment to each meal. Many households make their own cucumber pickles and have their own recipes. There are lots of variations, but dill is almost always an ingredient.

Ingredients

Quantity Ingredient
1kg small cucumbers
20g fresh dill leaves
100ml white vinegar
150g salt
50g sugar
5 garlic cloves
1 tablespoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon whole black peppercorns

Method

  1. Place the cucumbers and dill in a large sterilised jar (you can sterilise the jar by washing and drying in the oven at 180°C).
  2. In a medium saucepan, combine 1 litre water with the vinegar, salt, sugar, garlic, mustard seeds, cumin seeds and peppercorns. Bring to the boil and cook over a medium to high heat for 5 minutes.
  3. Pour the liquid over the cucumbers and dill in the jar. Seal the jar immediately. Set aside, storing the jar at room temperature until opened, for at least 1 week to pickle before serving.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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