Best 3 Pickled Lebanese Cucumber Recipes

In Lebanese cuisine, pickled cucumbers, known as "mishweir", hold a special place as a delectable side dish and condiment. These vibrant green pickles are a combination of crisp, tangy, and slightly spicy flavors, making them an irresistible accompaniment to grilled meats, falafel, and various mezze platters. The pickling process involves a delicate balance of salt, vinegar, garlic, and aromatic spices, creating a symphony of flavors that tantalizes the taste buds. Whether you prefer a quick and easy pickle or a traditional slow-fermented version, there's a Lebanese pickled cucumber recipe that will suit your culinary preferences.

Here are our top 3 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.

PICKLED CUCUMBERS (FROM SCOTT'S NANA)

Pickled Cucumbers (From Scott's Nana) image

Scott is Bird's nephew and this recipe is adapted from Scott's Nana who made them often. I peel the cucumbers leaving some skin on (creating stripes) for a beautiful presentation. Makes about 1 quart.

Provided by 2Bleu

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons minced garlic
2 tablespoons fresh dill weed
4 cucumbers, washed, peeled and sliced (Kirby's)
1 1/2 cups water
1/3 cup white vinegar
1 tablespoon salt
1 tablespoon sugar

Steps:

PICKLES: To a clean jar add half of the garlic and dill. Follow with the sliced cucumbers, then the remaining garlic and dill.
BRINE: Using a non-reactive pot, bring to brine ingredients to a boil. Carefully pour hot liquid into the jar to fill. Cover and refrigerate overnight.

Tips:

Choose fresh, firm cucumbers. This will ensure that your pickles are crisp and flavorful.
Use a variety of spices and herbs to flavor your pickles. This will give them a complex and interesting flavor profile.
Experiment with different pickling liquids. You can use vinegar, lemon juice, or even yogurt to create different flavors of pickles.
Be patient. Pickling takes time, so don't expect your pickles to be ready overnight. Allow them to pickle for at least a week before eating them.
Store your pickles in a cool, dark place. This will help them to maintain their flavor and crispness.

Conclusion:

Pickled Lebanese cucumbers are a delicious and versatile dish that can be enjoyed as a snack, side dish, or condiment. They are easy to make and can be stored for a long time, making them a great option for busy people. With a variety of flavors and spices to choose from, there is a pickled Lebanese cucumber recipe to suit everyone's taste. So next time you're looking for a healthy and flavorful snack, give pickled Lebanese cucumbers a try.