Shawarma Pickle Recipe

Shawarma Pickle  recipe
Photo: Shawarma Pickle recipe

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).


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


  • 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.
Bushra Waheed Avatar


One response to “Shawarma Pickle Recipe”

  1. […] overnight for maximum flavour, and to have the grill smoking hot when cooking. And I made the Shawarma Pickles two days before and made a batch of sour cream as well as hummus […]

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