Ingredients

makes 2 quarts

　　2 pounds small pickling cucumbers

　　4 cloves garlic, peeled

　　A few celery leaves or a few sprigs of fresh dill or 1 teaspoon dill seed

　　3 or 4 black peppercorns

　　3 or 4 whole coriander seeds

　　4 cups water

　　1/2 cup white-wine vinegar

　　3 tablespoons salt

　　

Step 1

Scrub the cucumbers well and pack them in a 2-quart glass jar with the whole garlic cloves, celery leaves, sprigs of dill, or dill seed, peppercorns, and coriander seeds distributed at regular intervals.

　　

Step 2

Bring the water and vinegar to the boil with the salt and pour over the vegetables. Close the jar tightly with a glass top if possible, and leave in a warm place to soften and mellow.

　　

Step 3

The pickle should be ready in 10 days. It will not keep for longer than about 6 weeks unless stored in the refrigerator.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf