Za'atar Pickles recipe

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Ingredients

¼ cup salt
2 quarts water, at room temperature
2 cloves garlic, minced, or more to taste
3 sprigs chopped fresh thyme
3 sprigs chopped fresh oregano
2 teaspoons harissa
1 tablespoon ground coriander
1 tablespoon sesame seeds
1 cumin seed
1 tablespoon sumac powder
16 small pickling cucumbers, or as needed

Nutrition Info

30.1 calories
carbohydrate: 6.4 g
cholesterol: : -
fat: 0.6 g
fiber: 1.1 g
protein: 1.2 g
saturatedFat: 0.1 g
servingSize: -
sodium: 1469.9 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour water into a 1-gallon glass jar with a lid and dissolve salt. Add garlic followed by thyme, oregano, and harissa.

  2. Heat coriander, sesame seeds, and cumin seed in a dry pan over medium-low heat, stirring to avoid burning, until fragrant, about 30 seconds. Add toasted spices to the salt mixture along with sumac. Cover tightly with a lid and shake to combine.

  3. Place as many cucumbers as will fit into the jar while remaining submerged in the brine. Keep sealed in the refrigerator for 10 days to pickle.

Recipe Yield

16 small pickles

Recipe Note

These are half-sour pickles spiced with harissa and all the traditional components of Turkish za'atar. The toasted cardamom adds a citrusy finish to these very bold pickles. After 10 days, they will continue to improve with age.

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