Try this Shawarma Pickle  recipe that’ll make you wonder why you didn’t try it earlier. Check out the Shawarma Pickle recipe here:

Ready In: 8 weeks
Prep Time: 20 minutes

This recipe make 20 serving(s).

Ingredients:

• Water – Around 6 cups
• Pickling salt – Enough to float an egg
• Vinegar – 2 Tablespoons
• Cucumber
• Turnip
• Carrot
• Beet
• Chili Peppers

Method:

• Place water and egg into an earthenware dish.
• Add and dissolve the pickling salt until the egg floats to the surface.
• Add the vinegar.
• Pierce the carrots, cucumbers and turnip with a fork a few times (don’t have to peel).
• Slice the beets (1/4 inch).
• Put all into the earthenware pot and weight down so that no part of the vegetables are exposed to the air.
• Cover and leave at room temperature for 6 to 8 weeks.
• As the brine ferments, some scum and mould may form of the surface which needs to be skimmed off.
• After 6-8 weeks, remove the vegetables and rinse in clean water.
• Strain the brine to remove the surface scum and place in clean jars (minus the beets).
• These can now be stored in the refrigerator for several months.
• Shawarma Pickle is ready to use.
• Enjoy!

Serving Suggestions:

• Serve with Shawarma.