Lebanese Pickles Recipe

Wash and trim

Thoroughly wash all vegetables. Trim blossom ends of cucumbers and cut larger cucumbers into quarters lengthwise if they are over 3 inches. Peel and slice carrots into 3–4 inch sticks. Break cauliflower into bite-sized florets. Trim ends of green beans. Leave garlic cloves whole; lightly crush a couple with the flat of a knife to release flavor if desired.

Blanch vegetables that are dense (optional): Bring a pot of water to a boil and briefly blanch carrots and green beans for 1 minute, then immediately plunge into ice water to stop cooking. Drain well. Blanching is optional but helps preserve crispness and color.

Combine vinegar and water in a medium saucepan. Add kosher salt and granulated sugar. Stir and bring the mixture just to a simmer over medium heat to dissolve salt and sugar — do not boil vigorously. Remove from heat.

Add spices to the warm brine: whole black peppercorns, coriander seeds, mustard seeds, dried red pepper, turmeric (if using), and bay leaves. Allow the spices to steep in the warm brine for 10 minutes to bloom flavors.

If you prefer a clearer brine, place spices in a small piece of cheesecloth, tie closed, and steep; remove the sachet before pouring into the jar.

Place a few dill sprigs and 2–3 garlic cloves into the bottom of the sterilized jar. Tuck in a couple of whole hot peppers if using for heat.

Pack the prepared vegetables tightly but without crushing into the jar in layers—cucumbers, carrots, cauliflower, green beans—leaving about 1/2 inch (1–1.5 cm) of headspace at the top.

Top the packed vegetables with remaining garlic cloves and dill sprigs.

Pour the warm brine over the packed vegetables, making sure all vegetables are completely submerged. Leave about 1/4 to 1/2 inch headspace. If any vegetables float, press down gently with a clean spoon or add a small clean weight to keep submerged.

Seal the jar tightly with its lid and allow to cool to room temperature (about 1 hour). Once cooled, refrigerate.

Let pickles develop flavor for at least 48 hours before eating; best after 4–7 days. Pickles will keep in the refrigerator for up to 6–8 weeks. For longer shelf-stable storage, follow proper canning/pasteurization procedures (not covered here).

Serve chilled as a condiment with sandwiches, mezze platters, grilled meats, or shawarma. Drain or spoon some of the spiced brine over dishes for extra tang.