preserves the garden goodness of the assorted range of vegetables.
Pickles are used as garnishes, parts of a mezza or just
as an accompaniment to most Lebanese and Syrian dishes.
There are no limits to the use of these condiments.
salt and water – Mixture for pickles
3 T regular salt to 1 c water or 2 T rock salt to 1
1. Some people seal with olive oil
2. Some people add vinegar to salt mixture
2 c water
½ c vinegar
½ c salt
cucumbers - Kabis Khayar
1. Wash and prick cucumber and pat dry
in papers towels.
2. Place the cucumbers one next to the
other in sterilized jars.
3. Peel garlic (as many as you want) and
add to the jars.
4. Heat salt solution. When cool, cover
the cucumbers and seal with air tight lids.
Hint: As I noted before, you may seal the
jar of cucumbers by adding olive oil or adding 2 T vinegar
to a quart jar.
pickles - Kabis Lifit
1 lb. small turnips
3 to 4 c of pickling solution
1 small beet
Garlic to taste
Wash and pat dry turnips. In sterilized jar, and garlic,
cut pieces of beet (to give turnips color) and cover with
Cover with an air tight lid.
Cabbage - Kabis Malfouf
Shred cabbage but not to fine. Place in sterilized jar with
about 8 peeled cloves of garlic. Cover with salt and water
mixture and seal with air tight lid. Ready to eat in a week.
mixed vegetables - Kabis Khoudra
Option-small onions and green tomatoes
2 cups of cut string beans
Wash and cut vegetable in 2 inch pieces. Boil cauliflower
and carrots for three minutes. Shred cabbage.
2. Place all ingredients in large sterilized
jar and cover with salt water solution and seal with an
stuffed peppers - Kabis fuleyfleh mihshi
Same recipe as mixed vegetable as a stuffing
6 large peppers
Stuff cored green pepper. Place in sterilized jar, cover
with pickling solution and seal with an air tight top.
Hint: Some people claim the use of 90 percent
salt liquid to 10 percent vinegar is best.
pickles - Kabbis baytinjan
Hot red chili peppers
1. Boil small eggplant 10 minutes and slit
on once side. Cool and drain and, then, insert a hot red
chili pepper in each eggplant.
2. Place in jars. Add cloves of garlic,
and cover with salt solution and seal.
and walnuts - Makdos
24 small eggplant
2 lbs walnuts
48 cloves garlic (2 garlic cloves for each eggplant)
hot chili peppers
1. Wash and stem eggplant. Boil the eggplant
from 3 to 10 mimures until tender to touch.
Hint: Invert plate on top of eggplant to
ensure that all are covered with water. Eggplants have a
tendency to float in boiling water.
2. Remove from water. Slit one side, and
squeeze out excess water with your hand.
3. Set on a strainer and let drain for
at least 1 day.
4. Next day, chop nuts, mix with salt and
mashed garlic & pepper to make a stuffing. In pocket
of eggplant, place 1 T of nut mixture, close pocket, and
place in sterilized jar one next to the other tightly. Turn
jar upside down to drain out any excess water.
Leave upside down for a day and a half-to make sure there
is no more water.
5. Return jar upright and fill only half
of the jar with olive oil. Leave a day or two in this manner.
If by then, the olive oil has not covered all the eggplants,
add more olive oil to cover all eggplant. Eggplant will
be ready to serve in 2 to 3 weeks.