Growing up, my siblings and I didn’t really snack on junk food. When we came home from school in the afternoons, it wasn’t chips, cookies, or candy that we went for, but crunchy, briny pickles. My mother would slice her homemade Kabis Khyar (better than any store-bought fluorescent green pickle) into long, thin strips and sprinkle a little sea salt on top. These pickles were, and still remain, one of my absolute favorite snacks.
I like to use Persian cucumbers to pickle, as they are most similar to the slim Mitte variety we pickle in Lebanon. The most important part of Kabis Khyar is, of course, the cucumbers, so pay attention to which ones you’re using; they should be firm, slender fresh ones that are vibrant green, with no discolorations or bruises. 
MAKES TWO 16-OUNCE JARS
2 bay leaves
8 to 10 garlic cloves (about 1 head), peeled
1 small bunch fresh dill, thick stems discarded
1 small bunch fresh celery stalk leaves
2 teaspoons dill seeds
2 teaspoons coriander seeds
1 tablespoon plus 2 teaspoons all-natural canning and pickling salt (see here)
16 Persian cucumbers, thoroughly rinsed
2 green jalapeño peppers, whole or sliced (depending on spiciness level)
1 cup white wine vinegar
In the bottom of each of two 16-ounce sterilized jars, layer 1 bay leaf, 2 to 3 garlic cloves, half the fresh dill, half the celery leaves, 1 teaspoon of the dill seeds, 1 teaspoon of the coriander seeds, and 1 teaspoon of the canning and pickling salt.
Place 8 whole cucumbers into each jar, tightly packing them in a circular pattern starting from the outside in. Nestle either the whole jalapeños right in the center of the cucumbers (if you prefer less spiciness), or slice the jalapeño peppers in half lengthwise and add the two segments into the center of the jar. Top with 2 to 3 more whole garlic cloves, leaving about ½ inch of headspace at the top of the jars.
In a large mixing bowl, combine the white wine vinegar and 1 cup of cold water, then stir in the remaining 1 tablespoon of pickling salt. Pour the mixture over the cucumbers to completely cover them, so that the liquid level is about ½ inch from the top of the jar. Wipe off any excess pickling solution from the jars, and tightly seal them.
Store in a cool, dry place for 1 to 2 weeks to pickle, then refrigerate and enjoy!
Note You will need two sterilized 16-ounce jars, seals, and lids.
