Middle Eastern Quick Pickles (Cucumber, Cabbage and Carrot)

Discover an easy recipe for Middle Eastern quick pickles with mini cucumbers, red cabbage, and carrots. Perfect for beginners and seasoned cooks, these tangy refrigerator pickles add a burst of flavor to any meal. Learn how to make this Middle Eastern staple and enjoy a vibrant burst of color on your plate.

Grant and I had the privilege to go on a pilgrimage to Israel and Jordan with my mom and her friend just after we got engaged. During our trip, we discovered that pickles come in all shapes and forms and are an essential part of almost every meal in the Middle East. From street food vendors to fancy restaurants, these tangy delights added a gorgeous pop of color and flavor to dishes. I’m a big fan, and these experiences inspired us to recreate these Middle Eastern staples at home.

This easy recipe for quick pickles can be adapted to pickle almost any vegetable, making it perfect for anyone looking to experiment in the kitchen. Whether you’re a beginner or a seasoned cook, these refrigerator pickles are straightforward and versatile. They add a tangy addition to your meals, making them ideal for everything from salads, pita wraps to shawarmas. Adjust the flavorings and vegetables to suit your personal preferences and enjoy the vibrant flavors of the Middle East in your own home.

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How to make Middle Eastern Pickles
• Chef’s Tips
• Substitutions
• Popular Variation - Lebanese Turnip Pickles
• What to Serve with Middle Eastern Quick Pickles
• Storage Instructions
• Middle Eastern Quick Pickles (Cucumber, Cabbage and Carrot)

Why You Will Love This Recipe

• Quick and Easy: This recipe comes together in just a few simple steps, perfect for spontaneous cooking sessions.
• No Special Equipment Needed: All you need are some basic kitchen tools, making it accessible for everyone, even if you're new to pickles of all kinds.
• Versatile: You can adapt this recipe to pickle almost any vegetable, allowing you to experiment with flavors and create a variety of tanginess to your meals.

Ingredients

For the Pickling Brine

• Apple Cider Vinegar: Provides the essential acidity for the pickling solution, giving it the characteristic tangy flavor.
• Water: Dilutes the vinegar to create the perfect balance in the pickling solution.
• Kosher Salt: Enhances the flavor and helps to preserve the vegetables.
• Sugar: Balances the acidity and adds a touch of sweetness to the pickles.

See the recipe card for quantities.

For the Middle Eastern Quick Pickles

• Vegetables of your choice: We will be using mini cucumbers, red cabbage, and carrots, but you can use almost any vegetable.
• Dried or Fresh Herbs and Spices of your choice: Customize your pickles with a variety of flavors like bay leaf, mustard seeds, and coriander seeds, cumin, all spice and beyond.
• Other flavorings like onion, garlic cloves, lemon peel, and chili: These add depth and complexity to the pickles, making them even more delicious.

See the recipe card for quantities.

How to make Middle Eastern Pickles

Sterilize the Jars

• Wash 3 x pint sized jars (or a couple of smaller jars) in hot soapy water, rinse well. Preheat the oven to 100°C (200°F) and dry the jars and lids upside down in the oven until completely dry.

Add the Flavorings to the Jars

• To the cucumber glass jar, add the onion, garlic, mustard seeds, turmeric and fennel seeds. 
• To the cabbage jar add the allspice, black peppercorns and bay leaves. 
• To the carrot jar add the lemon peel, garlic, chili, cumin seeds and coriander seeds.

Prepare the Vegetables

• Wash and dry the vegetables. 
• Cut the cucumbers in quarters lengthwise and place in one of the sterilized jars. 
• Shred the cabbage finely and place in another one of the sterilized jars. 
• Peel the carrots and cut into thick slices on the slant. Place the carrots in the third sterilized jar.

Make the Pickling Liquid

• Add the vinegar, water, salt and sugar to a medium saucepan. 
• Bring to the boil and stir continually over medium heat until the salt and sugar has dissolved. 
• Pour the hot pickling liquid into each jar to cover the vegetables. Leave about 1cm (½ inch) of space. You might not need all the pickling liquid.

Remove Air Bubbles

• Give each jar a gentle tap on the counter to allow any air bubbles to come to the surface.

Seal the Jars

• Seal jars with lid and allow to cool to room temperature.

Refrigerate

• When the jars have cooled down to room temperature, refrigerate for a minimum 24 - 48 hours before using.
• Please note: Pickles can be stored in the refrigerator in sealed jars for up to 1 month. (Quick pickles can not be stored at room temperature.)

Chef’s Tips

• How to sterilize jars: Wash your pickle jars in hot, soapy water, rinse well, and dry them upside down in a 100°C (200°F) oven until completely dry.
• Remove air bubbles: After adding the pickling liquid, gently tap the jars on the counter to release any trapped air bubbles, ensuring a better seal.
• Refrigeration time: Allow the pickles to sit in the refrigerator for at least 24-48 hours before enjoying, letting the flavors meld and develop.

Substitutions

• Vinegar: Substitute apple cider vinegar with white vinegar, white wine vinegar, champagne vinegar, or even rice vinegar for a milder or sharper flavor.
• Vegetables: Swap mini cucumbers, red cabbage, and carrots with green beans, cauliflower, or other root vegetables.
• Salt: Use table salt, Himalayan pink salt or sea salt if you don't have kosher salt, but adjust the quantity to taste.
• Herbs: Experiment with different herbs like dill, thyme, or oregano to vary the flavors.
• Spices: Replace mustard seeds, fennel seeds, coriander seeds, cumin with other spices like red pepper flakes, cinnamon or nigella seeds for a unique twist.
• Other Flavorings: Substitute onion, garlic, and lemon peel with red onions, shallots, or lime zest for different aromatic profiles.

Basically, the sky is your limit, have fun experimenting with different flavor profiles and unique combinations.

Popular Variation - Lebanese Turnip Pickles

Lebanese pickles, also known as pink pickles, are a beloved variation often found in Middle Eastern restaurants. These pickles are made with white turnips and a small beet, which gives them their distinctive pink color. They add a vibrant, tangy crunch to dishes and are a staple in many Middle Eastern meals.

What to Serve with Middle Eastern Quick Pickles

• As part of a Middle Eastern snack platter: Serve with baba ganoush, hummus, pita bread, tabbouleh, and olives for a delightful and varied spread.
• Shawarma, Roast Meat and Kebabs: Pair with chicken shawarma, roast lamb or beef kebabs for a delicious way to add a tangy crunch that complements the savory meats.
• Falafel: Enjoy with falafel, adding them to our Falafel Rice Bowls or Falafel Wraps for an extra layer of flavor.
• Sandwiches and Wraps: Use these pickles to brighten up your sandwiches, wraps, or even burgers.
• Salads: Toss them into salads for an additional burst of flavor.

Storage Instructions

Pickles can be stored in the refrigerator in sealed jars for up to 1 month. Remember to label your jars: Mark the date of preparation on your pickle jars to keep track of their shelf life.

Quick pickles cannot be stored at room temperature: Always keep them refrigerated to maintain their freshness and safety.

Making your own homemade pickles is a fun and rewarding way to bring a taste of the Middle East into your kitchen. Whether you're adding them to a shawarma wrap, a falafel bowl, or enjoying them as part of a snack platter, these quick pickles are sure to impress. Try this easy recipe today and experiment with different vegetables and spices to match your individual tastes. 

Don’t forget to share your creations with us in the comments or on social media – we’d love to see how you incorporate these vibrant pickles into your meals!

Happy pickling!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.