Arabic Pickle | Torshi | مخلل الخیار | Onion cucumber pickle | shawarma ...

Torshi is common in varieties of Middle Eastern cuisine such as Arab cuisine, Turkish cuisine, and Iranian cuisine.

Lebanese Pickle/ Arabic Pickle/ Lebanese Pickled vegetables Served with most appetizers, grilled chicken, kebabs, Falafel sandwiches, shawarma, smoked meat and fish, these Lebanese pickles are popularly known as Shawarma Pickles or Arabic pickles. Middle eastern food is quite versatile and easy to prepare.

It is a slightly tangy and slightly sweet pickle and goes well with most cuisines too .

Lebanese Pickle is quick to prepare , once the veggies are chopped you just need 5-7 minutes and you are done . The crisp veggies taste awesome with Sandwiches , Falafel , any kind of Wraps , Shawarmas . I personally love it!!!

The cucumber and onion are my favourite , red onions gives a beautiful natural pink tint to the pickle .

Storage:

The pickle can be stored up to almost a month , may be longer in a refrigerator . Normally it is consumed much before that , so I really can’t say how long ! Personally I like to make small and fresh batches , which get over within a week or two. Key points: While making the pickle , assure that the jars are well sterilised and every time you remove the pickle use a spoon . Once the pickle is ready I always place it in the refrigerator . Enjoy it with just about any meal ! if you are making in summer's then keep in refrigerator. if winter's then it'll be good at room temperature for a week. but I prefer to store it in refrigerator,no risk.

ingredients:

cucumber 🥒 1/2 kg onions 🧅 3 (you can use carrot 🥕 cabbage 🥬 cauliflower and jalapeno too)

for brine:

1&1/2 cup water 1&1/2 cup white vinegar salt 1 tbsp sugar 1 tbsp coriander seeds 1 tsp black pepper 10 to 12 garlic cloves 6 (optional) put all brine ingredients in a sauce pan, heat over medium low flame, don't boil, when small bubbles appear, off flame, cool completely, then use. Cut cucumber in half inch thick slices add 2 tbsp salt mix well and set aside for 15 minutes. after that wash them and drain well. put in jar fill with brine and keep at room temperature for 2 days. it's ready to eat now, keep in refrigerator for longer use. Slice onions, fill in jar, pour over brine and keep in refrigerator or at room temperature.

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