Bread & butter pickles recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy  Lamb Tagine Recipe . Enjoy tasty Middle Eastern food and learn how to make tasty Bread & butter pickles.

 Lebanese cucumbers are smaller and sweeter than their larger cousins. Team them with vinegar and spices to make a classic pickle to transform your sandwiches and cold meats.

Preparation Time 10 minutes
Cooking Time 5 minutes
Makes 3 1/3 cups

Ingredients

5 large Lebanese cucumbers, trimmed, cut into 5mm-thick slices
2 small brown onions, halved, thinly sliced
1 tbs salt
375ml (1 1/2 cups) apple cider vinegar
215g (1 cup) caster sugar
2 tsp mustard seeds
2 tsp coriander seeds
Large pinch of ground turmeric

Method

1. Place the cucumber, onion and salt in a bowl. Toss to combine. Cover with plastic wrap. Place in the fridge overnight to soften. Rinse the cucumber mixture in a colander. Pat dry with paper towel.
 
2. Place vinegar, sugar, mustard seeds, coriander seeds and turmeric in a medium saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Add the cucumber mixture. Bring to a simmer.
   3. Transfer the mixture to clean, dry glass jars. Seal and invert for 2 minutes. Set aside for 1 day to develop the flavours.

Notes
Storage tip: Keep in the fridge for up to 6 months.
Know-how: Store cucumbers in a plastic bag in the fridge. Keep away from apples and tomatoes — they produce a gas that causes cucumbers to deteriorate faster.

Cucumbers taste great with garlic, yoghurt or red onion.
Cucumbers are 96 per cent water, so they’re refreshing on a hot day.

Source
Good Taste - January 2010, Page 22
Recipe by Alison Adams  

Zucchini & Mustard Pickles Recipe - Kabees lifet (Pickled Turnips) - Kabees Mshakkal

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Pickled vegetable salad

Great recipe for Pickled vegetable salad.

Ingredients (serves 6)

1 butter lettuce, leaves separated
1 pkt bean sprouts, trimmed
Round mint leaves, to serve
Coriander sprigs, to serve
Thai basil leaves, to serve

Pickled carrot
4 carrots, peeled, cut into matchsticks
1/3 cup (80ml) coconut vinegar
1/4 cup (60ml) water
2 tbs caster sugar
1 tsp salt
1 garlic clove, crushed
1 tsp finely grated ginger
Pickled cucumber
4 Lebanese cucumbers, trimmed, thinly sliced diagonally
1/3 cup (80ml) rice wine vinegar
1/4 cup (60ml) water
2 tbs caster sugar
1 tsp salt
1 long red chilli, seeded, finely chopped

Method

To make the pickled carrot, combine the carrot, vinegar, water, sugar, salt, garlic and ginger in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to develop the flavours.

To make the pickled cucumber, combine cucumber, vinegar, water, sugar, salt and chilli in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to develop the flavours.

Drain the carrot and cucumber. Arrange on a serving platter with the lettuce, bean sprouts, mint, coriander and basil.

Notes & tips

You will need to start this recipe one day in advance.

Source

Notebook: - February 2008, Page 132
Recipe by Sarah Hobbs

Zucchini & Mustard Pickles Recipe

Great zucchini & mustard pickles recipe.

Preparation Time 15 minutes
Cooking Time 5 minutes
Makes 1.5L (6 cups)

Ingredients

6 (about 500g) green zucchini, ends trimmed
1 brown onion, halved, thinly sliced
2 tbs salt
1.5L (6 cups) cold water
500ml (2 cups) cider vinegar
215g (1 cup) caster sugar
1 1/2 tsp mustard powder
1 1/2 tsp brown mustard seeds, crushed
1/2 tsp ground turmeric

Method

Use a vegetable peeler to cut zucchini lengthways into thin ribbons. Place in a large bowl with the onion and sprinkle with salt. Toss until combined. Stir in the water. Cover with plastic wrap and set aside for 1 hour to soften. Drain and discard the water. Place the zucchini mixture on a tray lined with paper towel and pat dry. Transfer to a clean bowl.

Combine the vinegar, sugar, mustard powder, mustard seeds and turmeric in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove from heat and set aside for 15 minutes to cool.

Wash a 1.5L (6-cup) capacity glass preserving jar and lid in hot, soapy water and rinse well. Drain on a rack.

Pour the vinegar mixture over the zucchini mixture and stir to combine. Spoon the pickles into the warm jar and seal immediately. Turn upside down for 2 minutes. Turn upright. Place in the fridge for 24 hours to chill before serving.

Notes & tips

You can make the pickles up to 1 week ahead. Store in the fridge. You'll need a 1.5L (6-cup) capacity glass preserving jar for this recipe.

Source

Good Taste - February 2004, Page 46
Recipe by Rodney Dunn

Pickled Olives

Many people are baffled as to how to pickle their own olives. Here is a simple, traditional method of pickling them the Mediterranean way for great tasting olives that you can serve up as a tasty snack.

500 grams green olives
500 grams black olives
Lemon wedges

Brine:
2 tablespoons rock salt per cup of water

Green olives are picked before they ripen. To prepare green olives, wash and then soak in water for 2 days - this helps remove any bitterness. Change the water at least twice a day.

Place the olives in sterilized jars with lemon wedges and cover with brine. Add a little olive oil on top, and seal. Leave them at least for 1 month before eating.

To eat freshly-picked green olives, crack them with a mallet and coat them with a little salt - the cracking of the olive also helps remove bitterness. For a mouth-warming delight, try fresh green olives with buttered Arabic bread.

Black olives are picked at harvest time. Rub with coarse salt, cover with water and set aside for about 4 days. Place the olives with lemon wedges in sterilized jars and cover with brine. Add a little olive oil on top, and seal. Leave for at least 1 month before eating.

Pickling Olives Recipe - Video

Makdous

Makdous (Arabic: المكدوس or sometimes المقدوس) are oil cured eggplants. From Syria, they are tiny, tangy eggplants stuffed walnuts, red pepper, garlic, olive oil and salt. Sometimes chilli powder is added.

Ingredients:

• 2 pounds small, thin eggplants (3-4 inches long)
• Salt
• olive oil

Stuffing:

• 1 cup finely chopped walnuts
• 1 small chili, finely chopped
• 4-6 cloves garlic, crushed

Preparation:

• Trim the stem end of the eggplants
• Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain
• when they are cool, very gently squeeze to get rid of the water.
• Mix the walnuts with the chili and garlic and add a little salt.
• Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket.
• Put a pinch of salt in each aubergine and close it .
• Put the salted aubergine in a colander over a bowl with a plate and weight on top and leave it to drain for next day.
• Stuff with the walnut mixture.
• Transfer carefully to a jar, and cover with oil. They should be ready in two days.
• Check the jar from time to time to see the level of the olive oil.
• add more olive oil in case you find that it does not cover the aubergines.