Ingredients
16
16 servings
- •¼ cup salt
- •2 quarts water, at room temperature
- •2 cloves garlic, minced, or more to taste
- •3 sprigs chopped fresh thyme
- •3 sprigs chopped fresh oregano
- •2 teaspoons harissa
- •1 tablespoon ground coriander
- •1 tablespoon sesame seeds
- •1 cumin seed
- •1 tablespoon sumac powder
- •16 small pickling cucumbers, or as needed
Instructions
- Pour water into a 1-gallon glass jar with a lid and dissolve salt. Add garlic followed by thyme, oregano, and harissa.
- Heat coriander, sesame seeds, and cumin seed in a dry pan over medium-low heat, stirring to avoid burning, until fragrant, about 30 seconds. Add toasted spices to the salt mixture along with sumac. Cover tightly with a lid and shake to combine.
- Place as many cucumbers as will fit into the jar while remaining submerged in the brine. Keep sealed in the refrigerator for 10 days to pickle.
Nutritional Facts
Per 16 servings
- Calories: 30
- Carbohydrate: 6g
- Fat: 1g
- Fiber: 1g
- Protein: 1g
- Sugar: 3g
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