Easy, Healthyish, Recipes, Vegetarian

Lebanese Spread – Pickle

If you are in the mood for a Middle Eastern snack, learn and dish up a homemade falafel with pickled vegetables. We promise you won’t make it just once.

Ingredients

  • 2 Beetroot
  • 2 Carrots
  • 3 Cucumbers
  • 1 Cup Vinegar
  • Half Cup Water
  • 5-6 Green Chillies
  • 1 Tsp Sugar

Preparation

Prep: 5 minutes
Cooking: 10 minutes

  1. Peel and cut all the veggies into semi-thick juliennes.
  2. Make small slits in the green chillies, do not remove the stems.
  3. In a jar add vinegar, water, sugar and add the cut vegetables.
  4. Close the jar and let it pickle overnight or maximum for a day for best results.
  5. Make a big batch and keep for everyday use. Makes for a great addition to salads.

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Kanika Dave

Born in Bombay to a beautiful Punjabi mother and a half-Gujarati-half-Mangalorean handsome father, I am a complete mix of both cultures by heart. My Nutritionist-dietician-weight trainer mother will always be my biggest food inspiration. Observing her since childhood and shadowing her every move in the kitchen, watching her chop, taking in the aromas and feeing the love with which she cooked has always been a treat. How she makes everyday simple food taste so delicious will always be a mystery to me. A special mention to my dear friend Oskari whom I met 11 years ago in Goa and fell in love instantly. He is European and came from a contrasting food background. Watching him move around swiftly in the kitchen has always been my favourite thing. I have been lucky to spend quality time with his mother Hanni who is a wonderful cook and runs one of the most beautiful resorts in Zanzibar. Through them, I learned a lot about world food.