Name: Quick Aleppo Dill Pickles
Yield: 8 Servings
Ingredients: 8 Persian cucumbers, quartered lengthwise; ¼ cup coarsely chopped fresh dill; 2½ cups distilled white vinegar; ⅓ cup sugar; 1 garlic clove, finely grated; 1 tablespoon Aleppo pepper; 1 tablespoon fresh lemon juice; 1 tablespoon kosher salt; 1 teaspoon crushed red pepper flakes; 1 teaspoon freshly ground black pepper; Za’atar and flaky sea salt (for serving); Za’atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, can be found at Middle Eastern markets, specialty foods stores, and online.

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Dan Monick

These pickles—from the minds behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal—will have the most vibrant color and snappiest crunch the day they are made.

Recipe notes