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Delicious middle eastern pickles in jars.

Middle Eastern Quick Pickles (Cucumber, Cabbage and Carrot)


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  • Author: Grant and Rochelle Murchie
  • Total Time: 15 - 20 minutes
  • Yield: 3 Pint Jars
  • Diet: Vegetarian

Description

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.


Ingredients

3 x pint jars

Basic Pickling Liquid (Enough for all three pickles)

3 cups Apple Cider Vinegar (or white vinegar)

3 cups Water

3 tbsp Salt

3 tbsp Sugar

For the Cucumber Pickle

250g Mini Cucumbers, cut into quarter lengthwise

1 thick slice of Onion

2 Garlic Cloves, sliced

1/2 tsp Mustard Seeds

1/4 tsp Ground Turmeric

1/4 tsp Fennel Seeds

For the Red Cabbage Pickle

250g Red Cabbage, finely shredded

1 tsp Whole Allspice

1/2 tsp Black Peppercorns

2 Bay Leaves

For The Pickled Carrots

250g Carrot, peeled and thickly cut on the slant

2 Strips of Lemon Peel

2 Garlic Cloves, Sliced

1 Dried Red Chilli

1 tsp Cumin Seeds

1 tsp Coriander Seeds


Instructions

1. 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.

2. 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.

3. Add the flavorings to the jars - To the cucumber 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.

4. Make the pickling liquid - Add the vinegar, water, salt and sugar to a medium saucepan. Bring to the boil and stir 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.

5. Remove Air Bubbles - Give each jar a gentle tap on the counter to allow any air bubbles to come to the surface.

6. Seal Jars - Seal jars with lid and allow to cool to room temperature.

7. Refrigerate - When jars have cooled down to room temperature, refrigerate for a minimum 24 - 48 hours before using.

 

Notes

Storage: Pickles can be stored in the refrigerator in sealed jars for up to 1 month. (Quick pickles can not be stored at room temperature.)

  • Prep Time: 10 - 15 minutes
  • Pickling Time: 24 - 48 hours
  • Cook Time: 5 - 10 minutes
  • Category: Refrigerator Pickles
  • Method: Stovetop
  • Cuisine: Middle Easterm

Nutrition

  • Serving Size: 1 serving
  • Calories: 51
  • Sugar: 6 g
  • Sodium: 1768.9 mg
  • Fat: 0.3 g
  • Carbohydrates: 9.7 g
  • Protein: 0.9 g
  • Cholesterol: 0 mg