Lebanese Pickle /Arabic Pickle /Mukhlal / Shawarma Pickle is an Arabic pickle which is served with most Arabic dishes. It is a slightly tangy and slightly sweet pickle and goes well with most cuisines too.
Lebanese Pickle is quick to prepare, once the veggies are chopped you just need 5-7 minutes and you are done. The crisp veggies taste awesome with Sandwiches, Falafel, any kind of Wraps, Shawarmas. I personally love it with my North Indian meals too! The chilly and onion are my favourite, though the crispness of beetroot too is loved by most, and what a beautiful natural pink tint it gives to the pickle.
The pickle can be stored up to almost a month, maybe longer in a refrigerator. Normally it is consumed much before that, so I really can’t say how long! Personally, I like to make small and fresh batches, which get over within a week or two.
While making the pickle, assure that the jars are well sterilised and every time you remove the pickle use a spoon. Once the pickle is ready I always place it in the refrigerator. Enjoy it with just about any meal!
Lebanese Pickle is my Day 3 post under the theme Condiments of your choice.
Lebanese Pickle / Shawarma Pickle/ Mukhlal
Ingredients
2 onions
2-4 chillies
1 beetroot
1 carrot
4-5 cloves garlic
100 ml white vinegar
Salt to taste
2 tbsp sugar
300 ml of water
Method
Wash and chop the onions, carrots and beetroot into slices.
Slit the green chilly.
Leave the garlic whole.
Put them all in a sterilised jar.
Mix vinegar, salt and sugar with water.
Pour the pickling solution over the veggies in the jar.
Close the lid tightly and shake.
Store in a cool dry place.
The pickle is ready to eat in 4-5 days.
Here are some more Condiments from the Middle East that you can enjoy –
Labn’eh Cheese from Middle East
Muhammara Red Bell Pepper Dip from Middle East
Hummus- A Dip from Middle East
Lebanese Pickle / Shawarma Pickle/ Mukhlal
Ingredients
- 2 onions
- 2-4 chillies
- 1 beetroot
- 1 carrot
- 4-5 cloves garlic
- 100 ml white vinegar
- Salt to taste
- 2 tbsp sugar
- 300 ml water
Instructions
- Wash and chop the onions , carrots and beetroot into slices .
- Slit the green chilly .
- Leave the garlic whole .
- Put them all in a sterilised jar .
- Mix vinegar , salt and sugar with water .
- Pour the pickling solution over the veggies in the jar .
- Close the lid tightly and shake .
- Store in a cool dry place .
- The pickle is ready to eat in 4-5 days .
I love the vinegar based pickles especially on sandwiches. The pinkish hue from beetroot is so pretty to look at!
That is colorful and interesting pickle.
The pickle looks so inviting.. great option for rolls and wraps.. can have this with parantahs or everyday meals too..
I haven’t yet tried vinegar based pickles. This pickle with beets has a wonderful pink hue and looks absolutely yum.
Wish I would have seen this post last week only :-(. I would have made a batch for those extra onions I had. The pickle looks lip smacking delicious.
So colorful pickle. Never tasted or tried these kind of pickles.