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    Lebanese Shawarma Pickle Recipe

    Last Updated On: Apr 6, 2025 by Aarthi

    1.6K
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    Lebanese Shawarma Pickle Recipe is an instant pink pickle made with carrot, beetroot ,cucumber and radish. This is a sweet and vinegary pickle which is usually served with shawarma, kebab, falafel wrap or grilled chicken. This pickle is a vinegar based pickle like my pickled cucumber, gooseberry pickle and pickled chilli pepper. Learn how to make this refrigerator Lebanese pickle with step by step pictures and video. 

    Lebanese Shawarma Pickle

    Lebanese Shawarma Pickle

    If you are a fan of shawarma or grilled chicken, then you must have tasted this pickle. My husband love this pickle so much, that he have it just as it is. It is a lip smacking vinegar based pickle which taste sweet and sour at the same time. 

    Jump to:
    • About Lebanese Shawarma Pickle
    • Shawarma Pickle Ingredients
    • How to Make this Pickle Taste Better
    • How to Make Lebanese Pickle (Stepwise Pictures)
    • Expert Tips
    • Serving & Storage 
    • FAQ
    • 📖 Recipe Card

    I make sure to make a jar of this pickle and store in my fridge. So we can enjoy it whenever we feel like. 

    About Lebanese Shawarma Pickle

    Lebanese pickle also known as shawarma pickle or pink pickle is a popular condiment or side dish served with shawarma, wraps or Lebanese foods. The pickle is a vinegar based pickle. You can find this pickle at any middle eastern supermarket, but it taste great when you make at home. 

    It is made with variety of vegetables, but carrots, turnip, radish, onions, chilli peppers and beetroots are some of the popular vegetables added in this pickle. But you can add cabbage, cucumbers as well. 

    This pickle is so easy to make, You don’t need any canning equipment, chemicals or preservatives to make this pickle. You can make it in a jar and store in fridge. It stays good for at least a month.  Enjoy this pickle with some pita bread, shawarma, chicken kebab and Falafels. You can even enjoy this with plain pulao or roti. 

    If you are into pickling check my pickled cucumber, gooseberry pickle and pickled chilli pepper.. If you love spicy pickles, check my popular mango pickle, lemon pickle, garlic pickle and Andhra amla pickle. 

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    Wheat Pita Bread

    Shawarma Pickle Ingredients

    vegetables used for Lebanese Shawarma Pickle

    This pickle is made with basic pantry and shelf staple ingredients which you might already have on hand. 

    Vegetables to Use - It is made with variety of vegetables, but carrots, turnip, radish, onions, chilli peppers and beetroots are some of the popular vegetables added in this pickle. But you can add cabbage, cucumbers as well. 

    Vinegar - vinegar is the main ingredient in making this pickle. Since it is a refrigerator pickle, vinegar not only acts as preservative but adds sour taste to the pickle. 

    Sugar - white sugar is used. It helps sweeten the pickle and balance the taste. Along with vinegar sugar helps in preserving the pickle.

    Spices - I used mustard seeds and fennel seeds which are optional. You can add bay leaf, herbs, coriander seeds, dill, garlic as well. 

    Salt - always taste and adjust salt. Since this is a fridge pickle, you cannot add too much salt to it. Too much salt will affect the taste. 

    lebanese pickled veggies

    How to Make this Pickle Taste Better

    Use fresh vegetables - make sure you use fresh vegetable to get crisp and fresh taste in the pickle. 

    Preparing the veggies - shawarma pickle has to be in batonnet cut. It helps the pickle stay crisp even after the blanching and pickling process. This batonnet cut is iconic for this recipe. 

    Blanching the vegetables - don’t over cook the vegetables when blanching. Cook for few minutes and strain them. This prevents them from going soggy. 

    Play with Flavours - You can play with different flavours when making pickle. You can add spices like mustard, fennel seeds, bay leaf, herbs, coriander seeds, dill, garlic in pickle to add different taste each time. 

    Use Sterlized Jar - Make sure the canning jar you use is sterilized which helps preserve the pickle.

    close look of Lebanese Shawarma Pickle

    How to Make Lebanese Pickle (Stepwise Pictures)

    Pre preparation

    1)Start by peeling and cut vegetables into sticks or batonnet cut. Here I am using beetroot, carrots and radishes. For spicy note, I am using green chilli pepper. If you are using cucumber, you have to deseed and cut into sticks like this.

    prepare vegetables for making Lebanese Shawarma Pickle

    Blanch Vegetables

    2)Now bring lots of water to a boil in a sauce pan. We are going to blanch the vegetables.

    bring water to boil for blanching vegetables

    3)once water boils, add the vegetables into the hot water. If you are using cucumber, don't blanch it. You can use it raw.

    add vegetables

    4)Now the vegetables are cooked. it should take just 2 minutes.

    cook until just tender

    5)The veggies should just bent and yet crunchy. Don't over cook the vegetables else it will turn mushy.

    veggies should bend and not over cook

    6)Strain the vegetables in a colander. Allow this to cool completely.

    strain veggies

    7)Now take the vegetables in a bowl. Instead of making pickle in the bowl, you can transfer the veggies in a sterlized glass bottle or jar.

    take veggies in a bowl

    8)Add in green chilli pepper.

    add chilli pepper

    Making Pickling Brine

    9)Take water in a sauce pan.

    take water in a sauce pan for making pickle brine

    10)Add in vinegar to the water.

    add vinegar to pickle

    11)Place the sauce pan on heat and let it come to a boil. Meanwhile add in sugar.

    add sugar

    12)Add in salt to the pickle brine.

    add salt to brine

    13)For flavouring, I sprinkled some mustard and fennel seeds. This is optional, you can skip it. Bring the pickle brine to a full boil.

    Once it starts boiling turn off the heat and allow it to sit and cool for 10 minutes.

    add mustard and fennel seeds

    Making Pickle

    14)Now pour the brine over the vegetables. The vegetables should be completely immersed in this brine.

    pour brine over vegetables

    15) Mix well. Cover and put the bowl in fridge. This pickle is ready to eat immediately. but letting them pickle for a day will add more taste.

    vegetables covered in brine

    16)Store the pickle in fridge till needed.

    store pickle in fridge

    Expert Tips

    • Even though you can pickle vegetables raw, I prefer blanching them to prolong the shelf life of the pickle. 
    • Don’t over cook the vegetables. Just blanch them for few minutes till it is slightly tender. Over cooking may result in mushy pickle.
    • Make sure the canning jar you use is sterilized which helps preserve the pickle.
    • It is a refrigerator pickle, so the pickling and storage happens in fridge.
    • If you ever see moulds or odour from the pickle, discard it immediately. 

    Serving & Storage 

    This pickle last in the fridge for 1 to 2 months. But it can last upto 3 months. This pickle has to be stored in fridge. 

    Enjoy this pickle with some pita bread, shawarma, chicken kebab and Falafels. You can even enjoy this with plain pulao or roti. You can make a Lebanese spread which includes hummus, moussaka, chicken pita & kuboos.

    FAQ

    What are shawarma pickles made of?

    Lebanese pickle also known as shawarma pickle or pink pickle is a popular condiment or side dish served with shawarma, wraps or Lebanese foods. The pickle is a vinegar based pickle.  It is made with variety of vegetables, but carrots, turnip, radish, onions, chilli peppers and beetroots are some of the popular vegetables added in this pickle. 

    What vegetables used in shawarma pickle

    It is made with variety of vegetables, but carrots, turnip, radish, onions, chilli peppers and beetroots are some of the popular vegetables added in this pickle. But you can add cabbage, cucumbers as well. 

    What is an Arabic pickle?

    Lebanese pickle is a mix of pickle vegetables usually served with Lebanese cuisine. It is also called as pink pickle, Levantine pickle, shawarma pickle, turnip pickle or shawarma pickle.

    Are Lebanese pickles good for you?

    Lebanese pickle has no oil added in them. So it is relatively healthier than Indian pickles. But it has vinegar which might cause acidity. So consuming it in moderation is important. 

    Why are Lebanese pickle pink?

    This pickle has beetroots added which turns the pickling brine pink overtime. Hence the pickles has a pink shade to them. It adds to their iconic look and flavour. 

    More Lebanese Recipes to try

    • Whole Wheat Tortilla Recipe
    • Chicken Kebab Recipe
    • Hummus Recipe
    • Garlic Sauce Recipe
    • Tahini Sauce Recipe
    • Authentic Falafel Recipe

    📖 Recipe Card

    Shawarma Pickle Recipe (Lebanese Pickle)

    Lebanese Shawarma Pickle Recipe is an instant pink pickle made with carrot, beetroot ,cucumber and radish. This is a sweet and vinegary pickle which is usually served with shawarma, kebab, falafel wrap or grilled chicken. This pickle is a vinegar based pickle like my pickled cucumber, gooseberry pickle and pickled chilli pepper. Learn how to make this refrigerator Lebanese pickle with step by step pictures and video. 
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 8 servings
    Calories: 75kcal

    Equipment

    • Sauce Pan
    • Glass Bottle for Storage
    • Colander or Sieve

    Ingredients

    • 1 large Carrot peeled and cut into stick
    • 1 large Beetroot peeled and cut into stick
    • 1 no Cucumber deseeded and cut into stick
    • 1 no Radish peeled and cut into stick
    • 4 no Green chilli slit

    For Pickle Brine

    • 1 cup Water
    • 1 cup Vinegar
    • ½ cup Sugar
    • 1 tbsp Salt
    • 1 tsp Mustard Seeds
    • 1 tsp Fennel Seeds

    Instructions

    • Take veggies in a sauce pan, cover with water and cook for 2 minutes till the veggies is lightly cooked. The veggies should just bent and yet crunchy. Strain it in a colander. if you are using cucumber don't boil it.
    • Take all the brine ingredients in a sauce pan and bring it to a boil. Once it start boiling, turn off the heat and set aside for 10 minutes.
    • Take veggies and green chillies in a bowl. Pour the slightly cooled brine over veggies and cool completely. Transfer it in a bottle and store in fridge.

    Notes

    • Even though you can pickle vegetables raw, I prefer blanching them to prolong the shelf life of the pickle.
    • Don’t over cook the vegetables. Just blanch them for few minutes till it is slightly tender. Over cooking may result in mushy pickle.
    • Make sure the canning jar you use is sterilized which helps preserve the pickle.
    • It is a refrigerator pickle, so the pickling and storage happens in fridge.
    • If you ever see moulds or odour from the pickle, discard it immediately.

    Serving & Storage

    This pickle last in the fridge for 1 to 2 months. But it can last upto 3 months. This pickle has to be stored in fridge.
    Enjoy this pickle with some pita bread, shawarma, chicken kebab and Falafels. You can even enjoy this with plain pulao or roti. You can make a Lebanese spread which includes hummus, moussaka, chicken pita & kuboos.

    Nutrition

    Serving: 1servings | Calories: 75kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 909mg | Potassium: 148mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1515IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.4mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    More Pickle Recipes to Try

    • Onion Pickle Recipe
    • Mango Chunda Recipe
    • Gujarati Mango Pickle Recipe
    • Quick Tomato Relish Recipe
    • Green Chilli Pickle Recipe
    • Kimchi Recipe

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Lata Neogi

      at

      Looks lovely. .thanks for posting

      Reply
    2. nikitha

      at

      how long can you store it in the fridge?

      Reply
      • Aarthi

        at

        u can store it in fridge for 3 to 5 months

        Reply
    3. Abraham

      at

      So glad to have found your recipe! But is sugar necessary? I am a diabetic. I prefer pickles to be salty.

      Reply
      • Faiza

        at

        5 stars
        Yes please tell us about sugar

        Reply
        • Aarthi

          at

          You can skip the sugar and make it salty.

          Reply
    4. Peter

      at

      Why to throw away water after cooking veggies and latter draining it. You can use same water and boil with vinegar and save minerals and flavour wasted away.

      Reply
    5. shen

      at

      hi. do i have to store them in a fridge? can i leave them outside instead?

      Reply
    6. Taffy

      at

      Hello!
      I was wondering what kind of radishes you use? I wasn’t sure if it’s the little red round radishes or maybe dikon?
      Thank you for your help 🙂

      Reply
      • Aarthi

        at

        I used Indian white radish. Daikon or red radishes can be used.

        Reply
    5 from 2 votes (1 rating without comment)

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