Lebanese Pickle (Mukhalal) is commonly served with shawarma, falafel, kebabs, and other mezze dishes. The pickles are quick to prepare and can generally be stored in a refrigerator for a month or longer.
Lebanese Pickle (Arabic Pickles for Shawarma)
Here’s a classic Levantine (Lebanese/Syrian)–style shawarma pickle that matches what’s typically served at shawarma stands: turnip is the star, but adding carrot and green chili is traditional in many family recipes. The beet is mainly for the rosy color.
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♦Prep time:10min ♦Cook time:2min ♦Yield:1 litre.
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Lebanese Pickle (Arabic Pickles for Shawarma)
Description
Lebanese pickles, aka Arabic Pickles, shawarma pickles (Mukhalal), are a popular and essential condiment served with shawarma and other Middle Eastern fare like falafel and kebabs. They are typically vinegar-based and are known for their vibrant pink color and tangy, slightly sweet, and salty flavor with a satisfying crunch.
The turnips, cut into sticks, get their vibrant pink or magenta color from adding a few slices of beetroot to the pickling brine. They are intended to be crisp and crunchy, providing a textural contrast to the soft bread and rich meat in a shawarma wrap. While the pink turnips are the star, other vegetables frequently pickled in a similar style include: Beetroot (primarily for color), Cucumbers, Carrots, Green chili peppers, or garlic are often added for a subtle kick and flavor.
Purpose in Shawarma: The pickles cut through the richness of the meat, the creaminess of the sauce (like toum or tahini), and the warmth of the spices, adding a vital element of sourness and brightness.
Ingredients:
Instructions
Prepare Vegetables
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Peel turnips, carrot and beetroot. Slice into uniform sticks/ batons.
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Bruise the garlic cloves gently.
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Rinse green chilies, remove stem and either leave whole OR slit lengthwise so brine penetrates, and pickles are spicier.
Make the Brine
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In a saucepan, bring water, vinegar, salt, and sugar to a brief boil.
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Stir until salt dissolves, remove from heat, add garlic now (optional), and let cool to warm (not hot—you don’t want to cook the vegetables).
Pack the Jar
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In a sterile, dry 1-liter glass jar, layer turnip, carrot, green chili, garlic(if not added earlier) and the beetroot. Press down gently so they’re snug.
Pour & Submerge
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Pour the warm brine over vegetables, making sure everything is completely submerged.
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Top with any remaining beet slices for deeper color.
Ferment & Store
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Loosely cap and leave at room temperature 24–48 hours.
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When the brine turns a vivid pink and smells pleasantly tangy, tighten the lid and refrigerate.
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Best flavor develops after 4–7 days and keeps for about a month in the fridge.
