Lebanese Pickle / Shawarma Pickle is a 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 , may be 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 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 Middle East that you can enjoy –