Spicy Egyptian Cucumber Pickles

Method4 steps · about 3 hr 5 min

1. 1

   Step 1: Wash the 1 lb Persian cucumbers and slice diagonally. Slice the 3 garlic cloves and the 1 fresh chili pepper, keeping them together separately from the cucumbers. Discard the wash water.

   Uses 1 lb Persian cucumbers · Clean water for washing cucumbers · 3 garlic cloves, sliced · 1 fresh chili pepper, sliced

2. 2

   Step 2: In a small bowl, mix the 2 teaspoons salt and 1 teaspoon sugar with the sliced garlic and chili from step 1. Add this mixture to the washed sliced cucumbers from step 1 in a clean heat-safe container.

   Uses 2 tsp salt · 1 tsp sugar · Sliced garlic and fresh chili · Washed sliced Persian cucumbers

3. 3

   Step 3: Pour the 1½ cups freshly boiling water and ⅓ cup distilled white vinegar over the seasoned cucumber mixture from step 2. Mix well so the sliced cucumbers are submerged in the liquid.

   Uses 1½ cups freshly boiling water · ⅓ cup distilled white vinegar · Salt-sugar-garlic-chili cucumber mixture

4. 4

   Step 4: Cover the cucumber-and-brine container from step 3 and refrigerate promptly for at least 3 hours before serving; the cucumbers will become duller green. Keep the pickles covered in the refrigerator throughout and use within 2 weeks. These are refrigerator pickles and must stay chilled.

   First refrigerator pickle check · 180 minUses Cucumbers submerged in garlic-chili vinegar brine