Pickled Vegetables

Pickled Vegetables, vegetables with chillies and garlic fermented in a pickling solution of water and vinegar.

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A spicy and sour accompaniment to mezze dishes. The vegetables compliment many a bland dishes served as mezze.

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Makes 2 cups
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  1. Make the pickling solution, by boiling 2 cups of water with the rock salt.
  2. Cool and add the vinegar. Mix well and keep aside.
  3. Put all the vegetables, garlic and green chillies into a sterilized jar, fill the jar with the pickling solution and seal with glass or plastic lids.
  4. Store in a cool place for 1 week before using. Once opened, store in the refrigerator. Unopened pickled vegetables can be kept in a cool, dark place.
  5. Serve at room temperature.
RECIPE SOURCE : LebaneseBuy this cookbook

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 on 02 Jul 13 11:40 AM

the pickled vegetable is an authentic Lebanese dish which has a very tangy taste in it because of the vinegar. the vinegar and the rock salt are infused into the vegetables after keeping them mixed together