Pickled Veggies
Serves 410 mins prep15 mins cook
This recipe allows you to make delicious pickled veggies at home, perfect for serving with shawarma. The combination of white vinegar, water, and spices creates a tangy brine that enhances the flavor of assorted vegetables such as carrots, cucumbers, onions, and beetroot. This easy-to-follow recipe ensures your pickled veggies can be ready by the next day and last for up to two weeks in the refrigerator.
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Instructions
1: Boil the vinegar, salt, sugar, and water with the whole spices. 2: Switch off the pickling liquid and add the vegetables. 3: Allow the liquid to cool down. 4: Refrigerate once completely cooled. 5: Ready to be consumed from the next day. 6: Can be stored for up to 2 weeks.View original recipe