Pickled Lebanese Cucumber

READY IN: 30mins
YIELD: 2 Jars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Rinse the cucumber 3 times, changing the water completely every time. Leave to drain and dry off.
  • 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.
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