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Pickled Persian Cucumbers

These half sour Persian cucumbers are crisp and delicious.
Prep Time20 mins
Fermentation Time7 d
Total Time7 d 20 mins
Course: Appetizer, Mezze
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: cucumber, persian cucumber, pickle, pickled cucumber, pickles
Author: The Elegant Economist
Cost: $2


  • Canning Jar(s)
  • Canning weight(s)


  • 6-8 small Persian cucumbers blossom end removed
  • 2 cups water
  • 1 Tbsp kosher salt
  • 1 tsp granulated sugar
  • 1 Tbsp apple cider vinegar
  • 2 fresh grape leaves OR one black tea bag
  • 2 bay leaves
  • 2 whole cloves
  • 1 sprig fresh dill
  • 4 cloves garlic sliced
  • 1 tsp peppercorns I do a mixture of black and white
  • ½ tsp sumac berries (optional)


  • 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!