Lebanese Pickle Recipe: Tangy Brine With Traditional Spice

Lebanese pickles add a tangy, crunchy element to any meal. I use a traditional brine with spices that creates an authentic flavor profile. The combination of vinegar, salt, and spices gives these pickles their characteristic taste.

This traditional Lebanese pickle recipe is surprisingly simple to make and requires just a few ingredients. With a preparation time of under 30 minutes, you can enjoy homemade pickles with your favorite dishes.

Ingredients for Lebanese Pickle

Simple ingredients create this tangy Lebanese pickle condiment in under 30 minutes.

For authentic flavor, use Kirby cucumbers or other pickling varieties—they hold their crunch better than regular slicing cucumbers. I source my spices from Penzeys for consistent quality. The garlic can be adjusted to taste, but traditional recipes typically use about 4 cloves.

No coriander seeds? Omit or substitute with a pinch of ground coriander. For a different flavor profile, try adding fresh grape leaves to the brine. If you prefer a less salty brine, reduce the salt to 3/4 cup but keep an eye on the pickles’ fermentation. Fresh dill can replace dill seed at twice the amount.

Store pickles in the refrigerator to slow fermentation. They’ll keep for 2-3 months in the brine. The flavor will continue to develop over time, so taste regularly. For longer storage, process in a water bath canner for 10 minutes.

Step-by-Step Instructions for Lebanese Pickle

Creating this traditional Lebanese pickle is straightforward and rewarding. Let’s get started with the process.

Step 1: Brine the Cucumbers

Begin by thoroughly washing the 4 whole cucumbers to remove any dirt or wax. I like to use a vegetable brush to scrub them clean. Once clean, pat the cucumbers dry with paper towels to remove excess moisture. In a large bowl, create the brine by dissolving the 1 cup Kosher Salt in the 2 cups Water. Stir until the salt is completely dissolved. Add the 4 whole cucumbers to the brine, ensuring they are fully submerged. If necessary, weigh them down with a plate to keep them under the liquid. Let them sit at room temperature for 24 hours. This step is crucial as it helps to draw out the moisture from the cucumbers and starts the pickling process.

After 24 hours, drain the cucumbers and rinse them under cold running water to remove excess salt. This step is important to prevent the pickles from becoming too salty. Pat the cucumbers dry with paper towels again to remove excess moisture.

Step 2: Prepare the Spice Blend and Brine

In a small pan, lightly toast the 1 tbsp Coriander Seeds over medium heat until fragrant. This enhances their flavor and aroma. Let them cool, then combine them with the 1 tbsp Black Peppercorns and 2 tsp Dill Seed in a small bowl. The spice blend is now ready to be added to the pickling liquid.

In a medium saucepan, combine the 2 cups White Vinegar, 2 cups Water, and the prepared spice blend. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 10 minutes. This allows the flavors to meld together and the spices to infuse into the brine.

Step 3: Pickle the Cucumbers

Pack the brined cucumbers into a clean glass jar, adding the 4 cloves Garlic Cloves in between the cucumbers. Pour the hot pickling liquid over the cucumbers, ensuring they are completely covered. Seal the jar tightly. Let the pickles cool to room temperature before refrigerating them. The pickles will be ready to eat in a few hours and will continue to develop flavor over the next few days.

Store the pickles in the refrigerator. The cold temperature will slow down the fermentation process, allowing the pickles to keep for several weeks. Always use a clean utensil when serving to maintain the pickles’ freshness.

Essential Equipment for Perfect Results

Essential Jars and Containers

For making Lebanese pickles, you’ll need a 1-quart glass jar with a tight-fitting lid. I prefer using Mason jars because they’re readily available and designed for canning. Make sure the jar is clean and sterilized before use to prevent contamination.

Brining and Preparation Tools

A large bowl is necessary for creating the initial salt brine. I use a stainless steel or glass bowl as they won’t react with the salt water. You’ll also need a vegetable brush for cleaning the cucumbers and paper towels for drying them.

Spice Preparation Equipment

To toast the coriander seeds, use a small saucepan over medium heat. A spice grinder isn’t necessary here since we’re using whole spices, but it can be helpful if you want to adjust the spice blend in the future.

Pickling Equipment

A medium saucepan is required for preparing the pickling liquid. I recommend using a stainless steel saucepan as it distributes heat evenly and won’t react with the acidic vinegar. You’ll also need a ladle for pouring the hot pickling liquid over the cucumbers.

Storage and Serving

For storing the pickles, keep them in the refrigerator in their sealed jar. When serving, use a clean utensil to prevent contamination and maintain freshness. The pickles will keep for 2-3 months in the refrigerator.