Middle Eastern Pickled Vegetables

When you bite into a shawarma you experience a flavour explosion. The well spiced chicken, fries, hummus and pickled vegetables. The sweet and tangy pickled vegetables are a must when you make a shawarma. Once I decided to give shawarma a try, making pickled vegetables was imminent.My daugheter loves to have pickled vegetables. Dip the pickled vegetable into the Hummus and have them as a great appetiser too! So here is my recipe on how to make that sweet and tangy pickled vegetables.

Middle Eastern Pickled Vegetables

Lejna

Pickled vegetables are the best accompaniment for Shawarma. It can also be had as an appetiser.

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Prep Time 10 mins

Cook Time 10 mins

Storage 7 d

Total Time 7 d 20 mins

Course Appetizer

Cuisine Middle Eastern

Servings 2 bottles

Ingredients

  

• 1 no Cucumber
• 1 no Carrot
• 1 no Beetroot
• 3 nos Green Chilli
• 3 nos Garlic Cloves
• 1 cup White Vinegar
• 1 cup Water
• 1 tsp Salt
• 3 tbsp Sugar

Instructions

 

• Peel the vegetables and cut them into 1 cm thick sticks.
• Pour water in a saucepan and bring to boil. Add the cut vegetables along-with green chillies and garlic and boil for 3-4 minutes. The vegetables should be crunchy.
• Drain the vegetables out.
• Bring the water to a rolling boil and reduce to half. Add the vinegar, salt and sugar and bring to a boil.
• Transfer the vegetables to a bottle. Pour the brine into the bottle.
• Cover it tightly and store in a cool dark place for a week.

Keyword Middle-eastern Pickled Vegetables, Pickle, Pickled Beetroot, Pickled Beets, Pickled Carrots, Pickled Cucumbers, Pickled Vegetables, Pickles