These are half-sour pickles spiced with harissa and all the traditional components of Turkish za'atar. The toasted cardamom adds a citrusy finish to these very bold pickles. After 10 days, they will continue to improve with age.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
1 week 3 days
total:
1 week 3 days
Servings:
16
Yield:
16 small pickles
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour water into a 1-gallon glass jar with a lid and dissolve salt. Add garlic followed by thyme, oregano, and harissa.

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  • 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.

Nutrition Facts

30 calories; protein 1.2g; carbohydrates 6.4g; fat 0.6g; sodium 1469.9mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/01/2020
These are delicious, but very salty. The brine is spicy and flavorful. I added some whole jalapenos with the cucumbers. Read More
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