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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.
To serve, remove cucumber spears from brine, lightly shaking off excess liquid but leaving on any seasonings; sprinkle with za’atar and sea salt.
Do Ahead: Cucumber can be made 2 days ahead. Remove from brine (do not dry) and chill in an airtight container.