Arabic Pickled Mixed Vegetables

Name: Arabic Pickled Mixed Vegetables
Yield: 25-30 servings
Cuisine: Indian
Ingredients: 2-3 length wise cut Cucumbers; 2 Radishes cut into sticks; 2 Turnips cut into sticks; 2 Carrots cut into sticks; 2 Red Carrots cut into sticks; 1 sliced halves of Beetroot; 7-8 Green Chillies; 8-10 whole cloves of Garlic; 2 tbsp Salt; FOR THE BRINE -; 2 cups White Vinegar; 1 cup water

ZMA @zesty5

#cookpadindia
#middleeastern
#winterrecipe
This pickle is usually served with almost every meal in Arab countries. It is a very popular one and goes well with Falafel Sandwiches, Shawarmas, grilled Chicken etc. It's a great one alongside a Barbeque too. And also goes well with many of our Indian dishes too. Or can be perfect for everyday meals as well. Aloo Pooris, Chole Pooris, Parathas, Naans, Tandoori Rotis, Khorma both Veg and Non-Veg, many a mouthwatering Gravies too.

Pickling this is very easy as well. It stores well up to a month in the refrigerator. It can be prepared with a variety of Veggies of one's choice like Beetroot, Cauliflower, Cabbage, Olives and Radish. Tangy and sweet with the crunchy Veggies, this Pickle is loved by many across the Globe.
Isn't it really good that we can easily make it at home. It's absolutely healthy as well as made in a jiffy.
No qualms about anything regarding it. It gets done easily. You need not be a pro for this. Anyone can make it. Even the beginners can do it without any doubt.
Try this out and find out for yourselves that it's not at all difficult.

Happy Pickling !
Enjoy No Cooking with Zeen

ZMA @zesty5

Happy Pickling !
Enjoy No Cooking with Zeen

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Ingredients

No Cook Recipe

25-30 servings

2-3length wise cut Cucumbers
2Radishes cut into sticks
2Turnips cut into sticks
2Carrots cut into sticks
2Red Carrots cut into sticks
1sliced halves of Beetroot
7-8Green Chillies
8-10whole cloves of Garlic
2 tbspSalt
FOR THE BRINE -
2 cupsWhite Vinegar
1 cupwater

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Steps

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1

Keep the sterilised jar ready. Set aside. Meanwhile cut each of the cucumbers lengthwise into 5 to 6 pieces with the skin. Do not peel it off.
2

Do so for all the other vegetables too. Peel their skin as well. It's only for the cucumbers that we don't peel. That's it.
3

Add water and vinegar to a saucepan. Bring it to a single boil.
4

Add all the veggies to the jar with salt, garlic and whole green chillies or the red chilli flakes. Pour the brine into it. Stir well. Take care that the brine submerges all the veggies. Let it cool. Keep aside for two days.
5

Refrigerate and use as required. It stays good for upto 15-18 days. That's it. Enjoy!

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ZMA @zesty5

on February 21, 2024 02:52

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.