How To Make Pickled Vegetables For Shawarma? In this video, we’ll guide you through the process of making pickled vegetables that perfectly complement your shawarma. Pickled vegetables are a staple in Middle Eastern cuisine, adding a delightful crunch and tangy flavor to your meals. We’ll cover everything from selecting the right vegetables to preparing a flavorful pickling brine.
You’ll learn how to cut your vegetables into the ideal shapes to maintain their crispness throughout the pickling process. We’ll show you how to create a brine using simple ingredients like vinegar, salt, and sugar, and how to add spices for that extra burst of flavor.
Once your vegetables are packed and submerged in the brine, we’ll discuss the importance of proper storage and how long to wait before enjoying your homemade pickles. These pickled vegetables can elevate your shawarma experience, making them a must-try for any fan of Middle Eastern dishes.
Join us as we share this easy recipe that will have you enjoying fresh, homemade pickled vegetables in no time. Don’t forget to subscribe for more delicious recipes and culinary tips!
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How to make pickled vegetables for shawarma. If you’re a fan of shawarma and love the tangy, crunchy pickled vegetables that come with it, you’re in the right place. Let’s learn how to make these delicious pickles at home. First, you’ll need to choose your vegetables. Common ones used in Middle Eastern pickles include carrots, cucumbers, beets, turnipss, radishes, and onions. You can also add some green chili peppers for an extra kick. Next, prepare your vegetables. Cut them into sticks or bat hane cuts. For example, cut carrots, beets, and radishes into thin sticks. If you’re using cucumbers, deed and cut them into sticks as well. This cut helps the vegetables stay crisp even after pickling. Now, let’s make the pickling brine. In a saucepan, combine water, white vinegar, salt, and sugar. For a basic recipe, you can use one cup of water, 1 cup of vinegar, 1 tsp of salt, and two teaspoons of sugar. Bring this mixture to a boil, then reduce the heat and let it cool down slightly. While the brine is cooling, you can add some spices to give it extra flavor. Common spices include cinnamon, black pepperc corns, star anis, and turmeric. You can also add garlic, mustard seeds, or fennel seeds to taste. Once the brine has cooled a bit, it’s time to add your vegetables. Pack the vegetables tightly into a clean glass jar or container. Pour the cooled brine over the vegetables, making sure they are completely submerged. If you’re using beetroot, the brine will turn a vibrant pink color. Let the mixture cool completely. Then cover the jar and refrigerate it. The pickles will be ready to eat after at least 24 hours, but they’ll get better and spicier the longer they sit. You can store them in the fridge for up to 2 weeks. To ensure your pickles stay fresh, use clean and sterilized equipment and jars. This helps prevent any bacterial growth and keeps your pickles safe to eat. Finally, serve your pickled vegetables chilled, either as a snack, an appetizer, or as a side dish to your favorite shawarma or falafel. They add a sweet and sour touch that compliments the flavors of Middle Eastern cuisine perfectly. So, there you have it. A simple and delicious way to make pickled vegetables for your shawarma at home. Enjoy.