Spicy Egyptian Cucumber Pickles

Make these refrigerator pickles with Persian cucumber, white vinegar, salt, chili, garlic, and boiling water. Every time I make a batch of these Egyptian pickles or Middle Eastern turnips, they are completely gone within a couple of days.

I usually make this recipe along with homemade hawawshi meat-stuffed sandwiches, Egyptian ful medames, or Egyptian taameya.

Refrigerator Pickles

These refrigerator pickles are unpasteurized, so they need to be stored in the fridge and eaten within 2 weeks. Pasteurized pickled cucumbers that have a long shelf life are more involved to make and have a longer pickling time.

If you want your pickles NOW, make this recipe. These take 5 minutes to make and are ready to eat in 3 hours.

Ingredients

Cucumbers: Use Persian cucumbers or English cucumbers.

I do not recommend using any cucumbers with thick skin.

How To Make Egyptian Pickles

Wash and slice the cucumbers diagonally. Slice the garlic cloves and fresh chili (if using).

In a bowl, mix the salt, sugar, garlic cloves, and chili pepper. Add the sliced garlic and spicy pepper mixture to the sliced cucumbers. Pour the boiling water and vinegar.

Mix well. Submerge the cucumbers in the boiling water and vinegar mixture.

Cover and place in the fridge for a minimum of 3 hours. The cucumbers will change colors from bright green to dull green.

Recipe Tips

• Make ahead. These spicy pickles are relatively fast to make; however, they need a bit of time to be ready. Make sure you make these at least 3 hours ahead or preferably overnight.
• Use one fresh chili per 1 lb (0.5 kg) of cucumbers. To make these refrigerator pickles spicier, double the chili amount. If you don't want any spice whatsoever at all, then omit the chili pepper flakes and fresh red chilis entirely.

📋 Recipe

Spicy Egyptian Cucumber Pickles

• 2 teaspoon salt
• 1 teaspoon sugar
• 1 fresh chili pepper or 1 teaspoon of chili flakes
• Refrigerate cucumbers for up to 2 weeks in an airtight container.