A perfect way to make use of vegetables that are past their prime, these tangy Lebanese pickles are quick to prepare and full of flavour. They’re an ideal accompaniment to wraps or grilled meats, or work as a snack on their own
| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت التخليل | 3 أيام |
| وقت الطهي | 5 دقائق |
| عدد الأفراد | 1 jar |
| مطبخ | Other |
| النظام الغذائي | نباتي صرف (فيجن) |
| إرشادات التحضير | وصفة سهلة |
المكونات
طريقة التحضير
تحميل PDFWash all the vegetables thoroughly. Chop the cucumbers, carrots, turnip and radishes into sticks or rounds. Slice the capsicums into strips. Halve the chillies lengthways. Peel the garlic cloves and lightly crush them.
In a medium-sized saucepan, combine the water, white vinegar, salt, sugar, black peppercorns, mustard seeds and bay leaf. Bring to a simmer, stirring until the salt and sugar dissolve, then remove from the heat and allow to cool slightly.
Pack the vegetables, garlic and chillies tightly into a sterilised 1 litre jar. Pour the pickling liquid over the vegetables, ensuring they are fully submerged. Seal the jar tightly and leave to cool to room temperature. Refrigerate for at least 3 days before eating to allow the flavours to develop.
These pickles can be stored in the fridge for up to four weeks.
