Spicy Sour Pickles

Name: Spicy Sour Pickles
Yield: Yield
Ingredients: 2 Persian cucumbers, cut into ¼” slices (200 g); ¼ onion, sliced thinly (15 g); 2 tsp Sheba blend; ½ tsp Peperoncini; 1 ½ Tbsp brown sugar (21 g); ¼ cup white vinegar (50 g); ½ tsp fine sea salt (3 g)

This is a quick little pickle featuring the Sheba blend with cumin, paprika, and cayenne. It uses only two Persian cucumbers, a little vinegar, and spices.

Spicy Sour Pickles

Rated 4.7 stars by 3 readers

Servings/Yield

Yield 12 oz jar

Author

Helen Park

This is a quick little pickle featuring the Sheba blend with cumin, paprika, and cayenne. It uses only two Persian cucumbers, a little vinegar, and spices.

Ingredients

2 Persian cucumbers, cut into ¼” slices (200 g)
¼ onion, sliced thinly (15 g)
2 tsp Sheba blend
½ tsp Peperoncini
1 ½ Tbsp brown sugar (21 g)
¼ cup white vinegar (50 g)
½ tsp fine sea salt (3 g)

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Directions

Toss all of the ingredients together to combine well.
Cover and store refrigerated overnight.
The next day the cucumber and onions will have wilted a little so you can repack them into a jar, making sure the cucumber and onions are submerged in liquid.