Name: Lebanese Pickled Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: PT1D
Yield: 1 large jar
Cuisine: Middle Eastern
Ingredients: 1 large cucumber, sliced into rounds; 1 large carrot, peeled and sliced into matchsticks; 1 red bell pepper, thinly sliced; 1 cup cauliflower florets; 1 cup green beans, trimmed and halved; 1 cup white vinegar; 1 cup water; 2 cloves garlic, smashed; 1 tablespoon salt; 1 tablespoon sugar; 1 teaspoon black peppercorns; 1 teaspoon coriander seeds; 1 teaspoon mustard seeds; 1 bay leaf; Fresh dill (optional); Chili flakes (optional)

Instructions

In a large glass jar, layer the cucumber, carrot, bell pepper, cauliflower, and green beans.
In a saucepan, combine the vinegar, water, garlic, salt, sugar, black peppercorns, coriander seeds, mustard seeds, and bay leaf. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are fully dissolved.
Remove the brine from the heat and let it cool slightly for about 10 minutes.
Carefully pour the warm brine over the vegetables in the jar, ensuring they are fully submerged. Add fresh dill and chili flakes for extra flavor if desired.
Seal the jar tightly and let it cool to room temperature. Once cooled, refrigerate the pickled vegetables for at least 24 hours before serving to allow the flavors to develop.
Your Lebanese pickled vegetables are now ready to enjoy! Serve them as a side dish, topping for salads, or as a tasty addition to sandwiches and wraps.

Ingredients

Instructions

Nutrition Facts