It’s no secret that my pickle obsession is real. I strongly believe that (most) things are better homemade, and here’s a solid sour pickle recipe to prove it


  • 10-15 small Kirby cucumbers
  • 4 cups boiling water
  • 1/3 cup white vinegar
  • ¼ cup salt
  • 1 tablespoon whole coriander seed
  • 1 teaspoon whole mustard seed
  • ½ teaspoon black peppercorn
  • 4 cloves garlic
  1. In a bowl, mix the salt, vinegar, spices, and water together until the salt is completely dissolved.
  2. Wash the cucumbers, then cut in half or in quarters and place vertically in heat-resistant glass Mason jars along with some of the garlic.
  3. Fill the jars with the hot pickling liquid and seal them by capping them and flipping them over. Leave them flipped for about 20 minutes until the lids don’t pop or move up and down when pressed on.
  4. Allow the jars to cool down for two hours, and then refrigerate. **Resist the urge to taste until at least four days later!


Naomi Hazan is a self-taught chef based in New York. She’s been in love with food for as long as she can remember and credits that mostly to her strong Middle Eastern roots and family. Naomi started cooking at the age of 12 for family, holidays, and small get-togethers among her friends. Today, she caters for all types of affairs, from intimate sheva brachos to events for hundreds of people. Naomi always had a strong belief that good food is one of the best ways to bring people together - after all, some of the best times are shared over a great meal. Naomi can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it.

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