Quick Aleppo Dill Pickles

cucumber dill pickle red pepper zaatar vegetarian healthyish

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

8 Servings

Source

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.

Method

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.