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    You are in: Home / Recipes / Pickled Lebanese Cucumber Recipe
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    Pickled Lebanese Cucumber

    Pickled Lebanese Cucumber. Photo by JoyfulCook

    1/1 Photo of Pickled Lebanese Cucumber

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    JoyfulCook's Note:

    A delightfully tangy pickle especially served with cheese or in a sandwich or tossed in a salad

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    Units: US | Metric


    1. 1
      Place the water, vinegar, sliced garlic and coriander seeds into a small saucepan and bring to the boil, simmer for 10 minutes and leave to cool.
    2. 2
      Slice the Cucumbers to about 1/3rd inches thick (I used a slicer to make sure they were all the same thickness) place in a plastic bowl and sprinkle the salt in layers over the cucumber.
    3. 3
      cover and leave for at least 4 hours stirring every so often - this dehydrates the slices (and forces the water out of the cucumber)) this is d one so that the vinegar will penetrate easily.
    4. 4
      Rinse the cucumber 3 times, changing the water completely every time. Leave to drain and dry off.
    5. 5
      Pack into sterile glass jars carefully and pour in the liquid, spooning in the garlic and coriander seeds. Seal and leave in a cupboard for one to two weeks. Serve and enjoy.

    Ratings & Reviews:


    Nutritional Facts for Pickled Lebanese Cucumber

    Serving Size: 1 (1809 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 100.0
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 38777.9 mg
    Total Carbohydrate 21.1 g
    Dietary Fiber 3.3 g
    Sugars 8.4 g
    Protein 3.8 g

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