Pickled Cucumbers

Cooking Time:
15 mins


6 Lebanese cucumbers, quartered lengthways

2 garlic cloves, thinly sliced

½ tsp caraway seeds, lightly toasted

2 tbs chardonnay or apple cider vinegar

1 tsp honey

2 tbs dill fronds, chopped

2 tbs tarragon leaves, chopped

Juice of ½ lemon

2 tsp zaatar (Middle Eastern spice mix)


1 cup each flat-leaf parsley, coriander, basil, dill and mint leaves

2 garlic cloves, roughly chopped

Juice of ½ lemon

400g thick Greek-style yoghurt


Step 1

For the dressing, place herbs, garlic, lemon juice and 2 tbs water in a blender and whiz to a rough paste. Transfer to a bowl with yoghurt and tahini. Whisk well to combine and season.

Step 2

To start the pickle, combine cucumber and ½ tsp salt flakes in a bowl. Add garlic, caraway seeds, vinegar and honey, and toss to combine. Chill for at least 1 hour to marinate.

Step 3

Add the dill, tarragon and lemon juice, and toss to combine. Sprinkle over the zaatar and serve with the dressing.