How to make pickles

By The Lebanese Plate · 60 min

Ingredients

Instructions

1. Dissolve the salt in the hot water. Stir in the vinegar and maple syrup, and let cool.
2. Put the thinly sliced red onion (or radish) into a sterilised glass jar.
3. Pour the liquid over the slices so they are fully covered.
4. Let sit for about 30 minutes before serving. Keep in the fridge for up to 2 weeks.
5. For the turnips: put 1 cup water, 1 cup vinegar and 1 tbsp salt in a saucepan, heat until the salt dissolves, then let cool.
6. Place the turnip batons and beetroot slices in a sterilised jar. Add the optional fennel seeds, coriander seeds and peppercorns if you like.
7. Pour the cooled liquid over the vegetables so they are fully submerged, seal, and refrigerate. Ready after 2-3 weeks; keeps up to 1 month in the fridge.
8. For the cucumbers: dissolve 1 tbsp cooking salt and ½ tbsp sugar in 1½ cups water. Stir in ½ cup vinegar and set aside.
9. Place the washed and dried baby cucumbers in a sterilised jar, pour the liquid over them so they are completely covered, seal, and refrigerate. Ready after 2-3 weeks.

Summarized from The Lebanese Plate's video. Watch it for the details.

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OnionRed onionCucumberBeetrootTurnip