Blog

Bright, tangy, and warmly spiced — inspired by the Yemenite pickles served at Laser Wolf. Ready in 2 hours, better the next day.

Ingredients

• 4 pieces Persian or Kirby cucumbers, sliced into ¼” coins
• 1.5 tablespoons kosher salt
• 0.8 cups white wine vinegar
• 0.5 cups water
• 1 tablespoons sugar
• 1 teaspoons ground turmeric
• 0.5 teaspoons ground fenugreek
• 1 teaspoons whole coriander seeds
• 0.5 teaspoons red pepper flakes
• 3 pieces garlic cloves, thinly sliced
• 3 pieces fresh dill (optional but good)

Steps

1. Salt the cucumbers: Toss sliced cucumbers with 1.5 tablespoons kosher salt in a colander.
2. Let them sit for 30 minutes 30:00 — this draws out excess water so your brine stays sharp and the pickles stay crisp.
3. Make the brine: 
   • Combine 
     • 0.8 cups white wine vinegar, 
     • 0.5 cups water, 
     • 1 tablespoons sugar, 
     • 1 teaspoons ground turmeric, 
     • 0.5 teaspoons ground fenugreek, 
     • 1 teaspoons whole coriander seeds,
     • 0.5 teaspoons red pepper flakes 
   • in a small saucepan.
   • Bring to a simmer over medium heat, stirring until the sugar dissolves.
   • Remove from heat and let cool for 10 minutes
4. Rinse and pack: 
   • Rinse the salted cucumbers well under cold water and pat dry.
   • Layer them into a jar or container with the sliced 3 pieces garlic cloves, thinly sliced and 
   • 3 pieces fresh dill (optional but good) sprigs tucked throughout.
5. Pour and press: 
   • Pour the warm brine over the cucumbers.
   • Press them down so they’re fully submerged — use a small zip-lock bag filled with water as a weight if needed.
   • Let cool to room temperature with the lid off.
6. Chill and wait: 
7. Seal and refrigerate for at least 2 hours before serving.
8. They’re good at 2 hours, great at 24, and best at 48.

Notes

• Cucumber choice matters: Persian cucumbers are ideal — thin skin, few seeds, stay crisp. Avoid standard grocery store cucumbers (too watery) unless you peel and seed them first.
• Fenugreek tip: Ground fenugreek is potent and slightly bitter — don’t be tempted to add more than called for. It mellows beautifully in the brine overnight.
• Make-ahead: These keep in the fridge for up to 2 weeks and get more complex over time. Perfect to make Thursday for Saturday’s dinner.
• Spice it up: Add a sliced Fresno or jalapeño pepper to the jar for more heat — very Yemenite in spirit.

This one is very forgiving — the hardest part is being patient enough to wait. The turmeric will turn everything a gorgeous golden yellow, which looks beautiful on the salatim spread alongside