Pickled Vegetables is an important spicy and sour accompaniment to mezze dishes. Lebanese Pickle is also used in wraps like Shawarma or Falafel Sandwiches. Quite easy to prepare the pickling solution for this.
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Lebanese Pickle / Arabic Pickle / Mukhalal
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Recipe Name: Lebanese Pickle/Arabic Pickle Recipe Type: Basics, Pickles, Middle East/Levant Author: Shana @ RecipesareSimple plus fermenting. Yield 1 litre jar.Prep time: Cook time: 2 Total time: |
Watch the Video or click to read Complete Recipe – Below.
Ingredients:
- 2 large cucumbers OR 4 Persian Cucumbers, seeds removed, cut into thick sticks/batons
- 1 large carrot, peeled, cut into thick sticks
- 1 small beet/ beetroot cut into thick sticks
- 2-3 long green chillies
- 1 red chili
- 4-6 large garlic cloves
- 1 1/4 cups white distilled vinegar (Red wine vinegar may be used according to taste)
- 2 1/2 water or mineral water
- 1 1/2 Tbsp salt
- 1-1 1/2 Tbsp sugar
Method: (Revised recipe and video containing turnips is on recipe page)
- Place the cucumber sticks in a bowl of ice for 10 minutes.
- Boil your jars for making pickles or wash them with boiled water.
- Dry completely and set aside.
- Peel the carrot and beetroot., Bruise the garlic cloves and prick the chillies, so that vinegar will penetrate.
- Place all your vegetable sticks into the jar along with garlic and chilies in alternate layers. Pack tightly.
- Add the water, vinegar, salt and sugar to a saucepan. Heat till briefly boiled.
- Cool it till its warm.
- Pour this pickling solution over the vegetables to completely cover and submerge the vegetables.
- Cover loosley with a lid and store in a cool, dark place for 2 -3 days. ( for best results)
- Later, refrigerate tightly. This pickle stays fresh upto a month if stores wisely.
- Each time you serve the pickles, use a dry, sterile spoon.
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Loved the recipe. It’s just like the one that we get with the fried chicken here! So good! Thank you!
Maryam,
Thank you dear.
Thank you for sharing this recipe, my husband loves this pickle and I was searching how to make it. Gonna try to make shawarma also soon. 🙂
Thank you 🙂 So glad to hear it was useful. Enjoy making shawarma… it is my all time favorite!!
Helpful .. thank you
I made this a week ago and it is so perfect. Just like the ones I got with chicken in Saudi Arabia. Nostalgic.. thanks so much for the recipe Shana. You have a gift.
It keeps up to a month. Stays crunchier if refrigerated. Be sure to use pickling cucumbers.
Shana, do you keep the jar in room temperature for a week or immediately in the refrigerator
Hi Leena. I prefer to keep it in the refrigerator when the weather is warmer.
[…] Most of the time, they eat raw vegetables tossed with olive oil, lemon juice, and garlic. The pickled vegetable (Arabic pickle) is one of the popular side dishes for most of the grilled items’ main course […]
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