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
4-5 cloves garlic
100 ml white vinegar
Salt to taste
2 tbsp sugar
300 ml of water
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 –