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Mixed Arabic Pickle

Lebanese.Chef's picture
Ingredients
  Peeled carrot 1⁄4 Cup (4 tbs), cut into thick sticks
  Cucumber 1⁄4 Cup (4 tbs), cut into fingers with the peel
  Cauliflower florets 1⁄2 Cup (8 tbs) (Small, With Little Stalk)
  Garlic flakes 3 Large, sliced
  Onion 1 , cut into 8 pieces
  Olive oil 1 Tablespoon
  Vinegar 14 Cup (224 tbs)
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
Directions

Mix 1 cup water, vinegar, salt, and sugar in a pan.
Bring to a boil.
Remove from heat.
Add all the vegetables and olive oil.
Mix and keep aside for 2 hours.
Store in an air tight glass ]ar.
It lasts upto a month in the fridge.
Use as required.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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4.25
Average: 4.3 (19 votes)

2 Comments

Anonymous's picture
Hi, just wondering if this is a typo or not: do you actually mean FOURTEEN CUPS OF VINEGAR? or is it meant to be A QUARTER CUP of vinegar. And could you confirm that you mean regular white vinegar?
Anonymous's picture
i thing its 1/4 cup vinegar