Quick Aleppo Dill Pickles
 
 
Updated 2/07/16: I reduced the salt from the original recipe.
Author:
Ingredients
  • 8 Keiki Cukes or Persian cucumbers (about 1¼ pound) quartered lengthwise
  • ¼ cup coarsely chopped fresh dill
  • 2⅓ cups distilled white vinegar
  • ⅓ cup sugar
  • 1 medium garlic clove, finely grated
  • 1 tablespoon Aleppo pepper
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon freshly ground black pepper
  • Za'atar and flaky sea salt (for serving)
Preparation
  1. Pack cucumber spears and dill into a large heatproof jar.
  2. Bring vinegar, sugar, garlic, Aleppo pepper, lemon juice, kosher salt, red pepper flakes, and black pepper to a boil in a medium saucepan, stirring to dissolve sugar. Let cool slightly, then pour brine over cucumbers to submerge. Seal jar and chill at least 30 minutes.
  3. To serve, remove cucumber spears from brine, lightly shaking off excess liquid but leaving on any seasonings. Sprinkle with za'atar and sea salt.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2016/02/02/quick-aleppo-dill-pickles-2/