Arabic Shawarma Pickle Recipe

Ingredients:

  • Cucumber
  • Carrot
  • Green Chilli
  • Vinegar (with 5% acidity)
  • Salt (unprocessed salt, Himalyan Pink Salt is recommended)

Method of Preparation:

  1. Wash the vegetables in water with baking soda to remove all the effects of pesticides
  2. Cut the vegetables as desired
  3. Take a pan and add water and vinegar in it in 1:1 ratio (The combined volume of water and vinegar should be at least half of the the volume of the container in which storage of pickle is desired)
  4. Add one table spoon of salt in the pan
  5. Add half table spoon of mustard seeds and fennel seeds both in the pan
  6. Cook until salt is dissolved (Do not boil the water)
  7.  Wash the storage container for pickle with boiling water to remove contaminants and bacteria (Glass air tight jar is preferred for storage)
  8. After washing the jar, fill 1/3 with carrots at the bottom as the carrots will take 3-4 days to pickle, then fill the jar 1/3 with green chillies as they will take 1 day to pickle and at last fill the remaining space with cucumber as it will take 4-5 hours to pickle.
  9. After the jar is filled with vegetables, add the hot syrup prepared in step 6 into the jar
  10. Wait for 3 days total for the pickling of all the ingredients, else you can also start using cucumber which shall be ready after 4-5 hours as mentioned in step 8
  11. Enjoy the delicious arabic shawarma pickle

Storage and Expiration:

The pickle can be stored in fridge, and must be consumed within a month.

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