Mediterranean (Greek) Pickles

 

Prep the Pickles

Wash about 1–1.5 lb. of mini cucumbers. You can leave them whole (pierce them a few times with a fork so the brine gets in), or cut them into spears.

Use a clean 32 oz glass jar (mason jar style) or two smaller jars.

Make the Brine

• Red Wine Vinegar Use a 1:1 ratio with the water
• Water: Use a 1:1 ratio with the vinegar
• Greek Salad Dressing flavor packet (or make your own)

1. Whisk the flavor packet into the vinegar and water until the salt and sugar are fully dissolved. 
2. You can simmer this on the stove for 2 minutes to ensure everything is integrated, then let it cool slightly.

Tuck these into the jar before adding the liquid:

• 2–3 smashed cloves.
• A few sprigs of fresh dill or oregano.
• A teaspoon of whole black peppercorns or a pinch of red pepper flakes for a tiny bit of heat.
• A few slices of red onion or even a couple of olives in the jar will infuse the cucumbers with that distinct Mediterranean deli flavor.

1. Pack the cucumbers and aromatics tightly into the jar.
2. Pour the brine over the cucumbers until they are completely submerged.
3. Seal the lid and give it a quick shake.
4. Refrigerate: Let them sit for at least 24 hours before eating. They will taste even better after 2–3 days and will stay fresh in the fridge for about 3 weeks.