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.


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


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.