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Ingredients 0/11
Why This Recipe Is A Favorite
This dish brings a bright and tangy flavor that wakes up your taste buds. The za'atar adds a fragrant, earthy touch that makes the pickled vegetables extra special. It’s a great way to enjoy fresh veggies with a Middle Eastern twist.
Tips For Better Flavor
- Use fresh, firm vegetables to keep a nice crunch after pickling.
- Let the vegetables sit in the pickling liquid for at least 24 hours for the best flavor.
- Adjust the amount of za'atar to suit your taste—start with less and add more if you like a stronger herb flavor.
- Let the vegetables sit in the pickling liquid for at least 24 hours for the best flavor.
- Adjust the amount of za'atar to suit your taste—start with less and add more if you like a stronger herb flavor.
Directions
Pour water into a 1-gallon glass jar and stirring in the salt until it’s completely dissolved. Toss in the garlic, then add the thyme, oregano, and a spoonful of harissa for some heat. In a small dry pan over medium-low heat, toast the coriander, sesame seeds, and cumin seeds, stirring constantly so they don’t burn—this should take about 30 seconds until they’re fragrant. Once toasted, add these spices along with the sumac to the jar. Screw the lid on tightly and give the jar a good shake to mix everything together. Pack in as many cucumbers as you can, making sure they’re all submerged in the brine. Pop the jar in the fridge and let it sit for about 10 days to develop those tangy flavors.
Simple Serving Suggestions
These pickled vegetables make a perfect side dish for grilled meats or roasted dishes. They also work well as a tangy addition to sandwiches, wraps, or salads. Serve them chilled for a refreshing contrast to warm meals.
Keeping Leftovers Fresh
Store the pickled vegetables in an airtight container in the refrigerator. They will keep well for up to two weeks. Make sure to use a clean utensil each time to avoid contamination and preserve freshness.
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