These half sour Persian cucumbers are crisp and delicious.
Course: Appetizer, Mezze
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: cucumber, persian cucumber, pickle, pickled cucumber, pickles
Author: The Elegant Economist
6-8smallPersian cucumbersblossom end removed
1Tbsp apple cider vinegar
2freshgrape leavesOR one black tea bag
1tsppeppercornsI do a mixture of black and white
Wash and remove the blossom ends of your cucumbers. I leave mine whole, but you can slice if desired.
Place water, vinegar, sugar, and salt in a saucepan over medium heat, until all salt and sugar are dissolved.
Place your grape leaves (or black tea bag) in the bottom of the jar and add your bay leaves, garlic, dill, peppercorns, cloves, and sumac berries in the jar. Add the cucumbers until tightly packed.
Pour brine over cucumbers, place a weight on top, and close the jar. Place in a cool dry place for 5 to 7 days. You may need to open the jar daily to release some of the gases. At 5 days, check to see if your pickles are sour enough, then move to the fridge and enjoy!