Name: Pickled cucumbers with dill
Yield: Makes 1 large jar approximately 1.5 litres
Cuisine: Israel
Ingredients: 10–13 mini or Lebanese cucumbers (about 900 g in total); 1 tsp black mustard seeds; 4½ tbsp coarse sea salt; 1 litre water; 1 small dried chilli; 1 large bunch of dill (50 g in total); 1 tsp coriander seeds; 6 bay leaves; 5 whole cloves; 1 tsp fennel seeds; 10 black peppercorns; 7 garlic cloves, unpeeled, lightly crushed; 10 allspice berries; 1 tsp celery seeds

Preparation info

Makes
1 jar
approximately

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

There are some foods that can be found on pretty much any dining table in Jerusalem. Pickles, particularly pickled cucumbers, are a safe bet. Their sharp, often overwhelming intensity is completely compatible with the local character.

Pickles are frequently served at the beginning of meals to encourage the appetite, or alongside substantial, often fatty dishes in order to balance their richness. Palestinian and Jewish restaurants always serve pickles with hummus. The Ashkenazi cucum