Israeli Pickles

This is another recipe I learned while married to my Ex Husband as he was from Israel. My boys and their friends sure loved them as kids.

Israeli Cucumber Pickles :

12 to 16 small cucumbers, about 5 inches long
4 large cloves of garlic cut in half
1/8 teaspoon coriander seed
2 bay leaves, crushed
1/2 teaspoon black peppercorns
1/4 teaspoon mustard seed
1 dried red hot pepper
1 1-inch piece of crystallized ginger
1/2 stick cinnamon
6 cardamom pods
4 cups of water
1/2 cup distilled apple cider vinegar
3 Tablespoons coarse, kosher salt
2 1-quart jars

Slice the cucumbers into 1/4-inch pieces and discard the ends.

Place the cucumbers in two wide-mouthed quart jars.

Combine all of the spices and lightly crush with a mortar and pestle or the back of a spoon.

Bring the water to a boil in a stainless steel, glass, or enamel saucepan.

Add the vinegar and salt and stir with a rubber spatula until the salt dissolves. Add spices simmer for 5 minutes.

Pour the hot liquid evenly into the jars.Try to make sure spices are divided evenly between the jars.

Let the mixtures cool on your counter for about one hour and then seal them with the jar lids. Shake the jars upside down 2 times to combine the spices with the liquid.

Place the jars in a closet or another cool dark place for 2 days. During this time the pickles will soften and be preserved by the saline solution, and the flavors will all meld beautifully.

Serve and enjoy. The boys and their friends would eat them right out of the jar. They wouldn’t stop till the jar was empty.