Name: Spicy Sour Pickles
Yield: Yield 12 oz jar
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

Helen Park

Servings/Yield

Yield 12 oz jar

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)

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.