Quick pickled vegetables or refrigerator pickles are a great treat to have on hand as a versatile side dish to any meal. Middle Eastern pickles are a delicious way to enjoy crunchy veggies any time of day!
What are Refrigerator Pickles?
Refrigerator pickles, also known as quick pickles, are simply a homemade pickle made by soaking in a quick brine and marinating in the refrigerator instead of canning. This method is so easy, it only takes about 5 minutes of prep work! Simply make your brine, throw your cut veggies in a glass jar, add your seasonings, and place in the fridge for a couple of days before enjoying.
Middle Eastern Pickles
Pickled vegetables are a Middle Eastern staple that are used in the cuisines of many Arab countries. Common types include root vegetables like white turnips, cucumbers, green beans, green tomatoes, peppers, onions, and more! You may have seen various kinds of pickled veggies in or on the side of shawarma sandwiches, falafel sandwiches, or pita wraps at Middle Eastern restaurants. This recipe works for any type of produce you want to turn into pickles!
What Kind of Vinegar to Use?
In this recipe I use organic white vinegar. You can also use raw apple cider vinegar or white wine vinegar, but the flavor will be slightly different. I have used apple cider vinegar and it turns out delicious – plus you get all the health benefits of raw apple cider vinegar! You could also use a vinegar mixture, with a combination of different vinegars in your brine. You can add more vinegar to the recipe for a sharper flavor, or less for a more mild flavor.
Which Spices to Use
A key ingredient in this recipe is whole coriander seeds. If you have never had coriander seeds with a crisp pickle, you’re in for a treat! Another important ingredient is to use bay leaves. This spice adds a delicious depth of flavor. Sumac is a great way to add a little extra tanginess to your Arabic pickle, which is quite nice.
What kind of Salt to Use
You don’t have to use any kind of special pickling salt, but I use a microplastic free salt in my recipes. Salt can be contaminated with microplastics, PFAs, and other chemicals. See the link at the bottom of this post for a great deal on bulk microplastic free salt.
What Kinds of Produce Should You Pickle?
If you are planning on making pickled cucumbers, my personal preference is to use the Persian or English cucumber varieties. They have a more pleasant texture than standard cucumbers. Pickling cucumbers also work well! You can pickle root vegetables like turnips, carrots, beets and onions for example. Legumes like green beans work well, and vegetables like asparagus would also be delicious.
I love pickling peppers, whether that be banana peppers, jalapenos, red peppers…they are all delicious in their own ways. Adding some red pepper flakes or green chillies to a pickle recipe will add a little spiciness.
Feel free to add some fresh herbs for even more flavor!
Note: for vegetables such as carrots, beets turnips, asparagus, etc. make sure to boil until slightly tender (but not mushy!) prior to pickling. This will ensure not only better absorption of flavors and a better texture, but also optimal digestibility. Uncooked and undercooked veggies can be hard on your gut!
These are just a few ideas, I think pickles are a great way to get creative…you can also combine them! Lebanese turnip pickles are an example of this, as the red beet in the recipe turn the turnips a lovely pink color, making a beautifully unique and delicious pickle.
How to Make Middle Eastern Quick Pickles
This recipe makes 3 quarts of quick pickled Middle Eastern style veggies!
Step One
Begin by cutting your produce of choice to your preferred shape (about 6 pounds). Some examples are long and thin spears, small rounds, or cubes. I like my cucumbers and carrots cut into spears, my beets and turnips cut into small rounds, my onions and peppers sliced thinly, my green beans and asparagus whole, and so on. As you make pickles more often, you will develop your own shape preferences.
Step 2
Place your cut produce pieces into quart-sized glass jars, with 1 inch of room to the top so they can be fully emersed in brine.
Step 3
Add coriander seeds, bay leaves, mustard seeds, sliced garlic, whole peppercorn, bay leaves, and sumac to jars (1/3 of the spices per jar or 1 tablespoon coriander seeds and mustard seeds, 1 teaspoon sumac , 5 peppercorns, 1 sliced garlic glove, and 1 bay leaf to each jar.)
Step 4
Make the brine: add 3 1/4 cups vinegar, 4 1/4 cups filtered water, and 5 tablespoons of salt to a large pitcher or jar. Stir until salt is dissolved.
Step 5
Cover the produce with brine, seal the jar with a lid, and shake well.
Step 6
Place in the refrigerator and let marinate for 2 days before enjoying.
Homemade Middle Eastern Quick Pickled Vegetables
Equipment
- 3 quart sized glass jars with lids
- 1 large pitcher or half gallon sized jar
- 1 long stirring utensil
- 1 knife
- 1 Cutting board
- 1 large pot of filtered water if boiling/blanching vegetables
Ingredients
- 3 tablespoons mustard seeds (1 tablespoon per jar)
- 3 tablespoons coriander seeds (1 tablespoon per jar)
- 3 cloves sliced garlic, (one clove per jar)
- 15 whole peppercorns, (5 per jar)
- 3 teaspoon sumac (1 teaspoon per jar)
- 3 bay leaves (1 per jar)
- 6 pounds produce of choice (blanched carrots, boiled turnips, boiled beets, onions, cucumbers, peppers, blanched asparagus, blanched green beans, or other)
Brine
- 3 1/4 cups organic white vinegar
- 4 1/4 cups filtered water
- 5 tablespoons salt
Instructions
- Begin by cutting your produce of choice to your preferred shape. Some examples are long and thin spears, small rounds, or cubes.
- Place your cut produce pieces into quart-sized glass jars, with 1 inch of room at the top so they can be fully emersed in brine.
- Add 1 tablespoon coriander seeds, 1 tablespoon mustard seeds, 1 clove sliced garlic, 5 whole peppercorns, 1 teaspoon sumac and 1 bay leaf to each jar.
- Make the brine by combining 3 1/4 cups vinegar, 4 1/4 cups filtered water, and 5 tablespoons of salt in a large pitcher or jar. Stir until salt is fully dissolved.
- Cover the produce with brine, seal the jar with a lid, and shake well.
- Place in the refrigerator and let marinate for 2 days before enjoying.
