Arabic Pickles

Arabic pickles are served with every meal throughout the Middle East. You can buy pre-made ones for next to nothing but making your own at home is simple and taste much better. You can pretty much pickle any vegetable that you would like. Some common ones here in Saudi are cucumbers, carrots and cauliflower. I am personally not a big fan of cauliflower so I made a mix of carrot and cucumber sticks. I absolutely love Arabic pickles in my chicken sharwarma. This recipe is very versatile and you can do exactly what you need for the size of jar that you choose. I chose a medium jar and then filled half with water and the remaining half with vinegar so do the same when making yours for the correct quantities.

*the olive oil will harden when refrigerated but will quickly melt at room temperature.

2 cups water
2 cups white vinegar
4 garlic cloves, smashed
1 tablespoon salt
1 teaspoon sugar
2 tablespoons olive oil
1 carrot, cut into sticks
2 cucumbers cut into sticks

1. Place carrots and cucumbers in rotation layers tightly until jar is almost full.Add olive oil and garlic.

2. In a small saucepan add water, vinegar, salt and sugar. Bring to a full boil then turn heat off. Mix well. Carefully pour liquid over vegetables into jar leaving a small amount of air at top.

17 Responses to Arabic Pickles

  • These pickled veggies are a nice accompaniment with burgers and wraps.

  • agree :)

  • The vegetables look so pretty!

  • Assalamualaikum…I used to live in Jeddah for 3 years. Don’t really fancy the food but loves the shawarma and their breads. I wonder if you could create a fusion of the Arabic minced meat dish with spaghetti…because the bolognaise has become boring lately..

  • Thanks so much everyone I really appreciate your kind comments.

    Black jumah they make this pasta here that taste like kabsa and you can add meat or not you should try it.

  • this looks great. i love pickled items :-)

  • thanks so much

  • Olive oil and garlic got left out of the instructions. ????

  • thanks for letting me know I forgot those I fixed it :)

  • I’m going to prepare these tomorrow. How long should you wait until it’s ready to eat? I mean… Does it take a week or month for example?

    Thanks!

  • Its really up to you. You can eat them after a few days but the longer they sit the softer they get.

  • I have been looking for this recipe for a long time. I’ve had picked veggies with halal chicken and white sauce. Delish!!! Will be making a GINORMOUS (i know, not a word) batch just for myself. I might share. Thank you for posting. Will let u know if a spanish person can make it!! :$

  • I am glad you found it and I hope that you will like it please let me know :)

  • Finally I found recipe for Arabic Pickles, looks perfect. Today I made two jars, one with sticks one with rounds. will wait few days now for the result… But I believe these will be excellent.

    thanks for your recipe, btw your site is really good,
    Martin

    • I am so glad that you were able to find the site and enjoy the recipes.

  • not only looks perfect but the result even only after few days is really excellent.
    thanks again

  • How long does it need to ferment. Also does it stay on the counter top or in the fridge, and what is the storage time.
    Please clarify Tks.

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