Mixed Arabic Pickle
12 Nov 2009
|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)|
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.
Mixed Arabic Pickle Recipe