Pickled Lebanese Cucumber – a delicious recipe with cucumber, water, vinegar, coriander seeds, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place the water, vinegar, sliced garlic and coriander seeds into a small saucepan and bring to the boil, simmer for 10 minutes and leave to cool.
2
Slice the Cucumbers to about 1/3rd inches thick (I used a slicer to make sure they were all the same thickness) place in a plastic bowl and sprinkle the salt in layers over the cucumber.
3
cover and leave for at least 4 hours stirring every so often - this dehydrates the slices (and forces the water out of the cucumber)) this is d one so that the vinegar will penetrate easily.
4
Rinse the cucumber 3 times, changing the water completely every time. Leave to drain and dry off.
5
Pack into sterile glass jars carefully and pour in the liquid, spooning in the garlic and coriander seeds. Seal and leave in a cupboard for one to two weeks. Serve and enjoy.
194
kcal
Calories
43
g
Carbs
9
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 kg cucumber, 2 cups water, 1/2 cup vinegar, White, 2 -3 teaspoons coriander seeds, and more.
Yes, Pickled Lebanese Cucumber falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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