Quick Aleppo Dill Pickles

Name: Quick Aleppo Dill Pickles
Ingredients: 8 Persian cucumbers, quartered lengthwise; ¼ cup coarsely chopped fresh dill; 2½ cups distilled white vinegar; ⅓ cup sugar; 1 garlic clove, finely grated; 1 tablespoon Aleppo pepper; 1 tablespoon fresh lemon juice; 1 tablespoon kosher salt; 1 teaspoon crushed red pepper flakes; 1 teaspoon freshly ground black pepper; Za’atar and flaky sea salt (for serving); Za’atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, can be found at Middle Eastern markets, specialty foods stores, and online.

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Servings: 8

Cost: $2.46 /serving

Author : Jon Shook & Vinny Dotolo, Animal and Jon & Vinny's, Los Angeles, CA

recipes cucumber dill

Instructions

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Step 1

Pack cucumber and dill into a large heatproof jar. 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.

Step 2

To serve, remove cucumber spears from brine, lightly shaking off excess liquid but leaving on any seasonings; sprinkle with za’atar and sea salt.

Step 3

Do Ahead: Cucumber can be made 2 days ahead. Remove from brine (do not dry) and chill in an airtight container.

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