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.
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.