Best 2 Pickled Lebanese Cucumber Recipes

Lebanese pickled cucumber, also known as torshi, is a traditional Middle Eastern condiment made from cucumbers that are preserved in a brine solution, often with the addition of spices and aromatics. This tangy and flavorful pickle is a popular side dish in Lebanon and is often served alongside grilled meats, stews, and salads. The cucumbers are typically sliced thinly or quartered, then brined in a mixture of water, vinegar, salt, garlic, and dill. Some variations of the recipe may also include other spices such as cumin, coriander, and chili flakes. The pickling process can take anywhere from a few days to several weeks, allowing the cucumbers to absorb the flavors of the brine and develop their characteristic sour and tangy taste. Once pickled, the cucumbers can be stored in the refrigerator for several months, making them a convenient and versatile addition to any meal. This article provides two different recipes for Lebanese pickled cucumber: one is a classic version with basic ingredients like cucumbers, vinegar, garlic, and dill, while the other is a spicy variation that includes red chili peppers and cumin. Both recipes are detailed and provide step-by-step instructions to ensure a successful pickling process.

Here are our top 2 tried and tested recipes!

QUICK PICKLED CUCUMBER RECIPE

Quick Pickled Cucumber Recipe image

Crunchy, briny quick pickled cucumbers with garlic and dill. I like to add sliced green onions and some jalapenos, sliced or halved, for a little kick. These refrigerator pickles are easy to make and are ready to enjoy the next day. These pickles are savory and a bit more tangy, if you like your pickles on the sweet side, add sugar to the brine (see notes below).

Provided by Suzy Karadsheh

Categories Condiment

Time 30m

Number Of Ingredients 12

Ingredients

3 cups vinegar (distilled white vinegar or white wine vinegar will work )
2 1/4 cup cold water
2 1/2 tablespoons kosher salt
3 tablespoon mustard seed
3 tablespoon coriander seed
3 tablespoon peppercorn
2 bay leaves
1 1/4 lb Persian cucumbers or English cucumbers (sliced into 1/2-inch rounds )
4 green onions (trimmed and chopped (both white and green parts))
3 Jalapeno peppers (sliced into rounds (remove seeds for less heat))
6 garlic cloves (minced)
Few sprigs of fresh dill (to your liking)

Steps:

Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

Nutrition Facts : Calories 35.3 kcal, Carbohydrate 4.4 g, Protein 1.2 g, Fat 1 g, Sodium 1095.1 mg, Fiber 1.5 g, Sugar 1 g, ServingSize 1 serving

PICKLED LEBANESE CUCUMBER

Pickled Lebanese Cucumber image

Make and share this Pickled Lebanese Cucumber recipe from Food.com.

Provided by JoyfulCook

Categories Vegetable

Time 30m

Yield 2 Jars

Number Of Ingredients 6

Ingredients

1 kg cucumber
2 cups water
1/2 cup vinegar, White
2 -3 teaspoons coriander seeds
4 -5 garlic cloves, large
200 g salt

Steps:

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.

Tips:

Choose the right cucumbers: Use fresh, firm cucumbers that are not too large. Smaller cucumbers tend to be more tender and have fewer seeds.
Prepare the cucumbers properly: Wash the cucumbers thoroughly and cut them into your desired shape. You can slice them, dice them, or cut them into spears.
Use a clean jar: Make sure the jar you are using for pickling is clean and sterilized. This will help to prevent the growth of bacteria.
Follow the recipe carefully: Be sure to follow the recipe carefully, especially when it comes to the measurements of the ingredients. This will ensure that your pickles turn out perfectly.
Be patient: Pickling takes time. You will need to wait at least a few days before your pickles are ready to eat. But the wait is worth it!

Conclusion:

Pickled Lebanese cucumbers are a delicious and refreshing snack or side dish. They are also a great way to use up extra cucumbers from your garden. With a few simple ingredients and a little patience, you can easily make your own pickled Lebanese cucumbers at home. So next time you are looking for a healthy and flavorful snack, give this recipe a try!