Libyan Quick Pickles - Mseyer
  • 1 medium carrot, peeled and chopped into discs
  • 2 persian cucumbers, chopped into discs
  • 3 green chillies (to taste), chopped into discs
  • 1 cloves of garlic, chopped fine
  • 2 Tbsp parsley stems, chopped fine
  • 1 Tbsp coriander seeds (I love their crunch)
  • 2 tsp salt
  • 1 tsp ground cumin
  • ⅓ cup white vinegar
  • Juice of 2 lemons plus their zest, chopped fine
  • ½ cup water
  1. Combine the carrot, cucumbers, chillies, garlic, parsley, coriander, cumin and salt in a bowl and cover. Place on counter for 3 hours *you will notice that the salt will pull liquid from the vegetables).
  2. In a fine strainer (one that will prevent the coriander from escaping) rinse the vegetables until they don't taste overly salted (you can soak them for an hour if needed after rinsing).
  3. Bring cumin, vinegar, lemon juice, lemon zest and water to a boil over high heat.
  4. Carefully pour boiling liquid over veggies in a heat proof jar (such as a mason jar) and allow to cool. Place in fridge for a minimum of 6 hours and taste will improve over next 4-7 days. Eat within 1 month.
Recipe by WellPreserved at