Mixed Lebanese Pickles are a colorful assortment of crunchy vegetables preserved in a salty, tangy vinegar brine. A jar of Lebanese mixed pickles is a familiar sight on mezze tables and is especially popular alongside shawarma, falafel, grilled meats, hummus, Labneh, and other Lebanese dishes.
What makes mixed pickles so enjoyable is the variety of textures and flavors in a single jar. Crunchy cucumbers, turnips, carrots, cauliflower, peppers, and garlic absorb the sharp, savory brine while retaining much of their natural crunch.
The famous pink color often associated with Lebanese pickles comes from beetroot, which naturally colors the turnips and surrounding brine.
This is a versatile refrigerator-pickle recipe that can be adapted according to the vegetables available.
What Are Lebanese Mixed Pickles?
Mixed Lebanese pickles are a combination of vegetables preserved together in a vinegar-based brine.
A traditional-style assortment can include:
- Turnips
- Cucumbers
- Carrots
- Cauliflower
- Green peppers
- Chili peppers
- Garlic
- Beetroot
The vegetables are cut into pieces of similar size, packed into jars, and covered completely with brine.
As they sit, the vinegar, salt, garlic, and spices penetrate the vegetables.
The result is:
Crunchy + Sour + Salty + Garlicky + Slightly Spicy
Lebanese Mixed Pickles Recipe
Preparation Time
30 minutes
Pickling Time
5–7 days
Total Time
Approximately 1 week
Servings
2 large jars
Course
Pickle / Mezze / Side Dish
Cuisine
Lebanese / Levantine
Ingredients
Vegetables
- 300 g small cucumbers
- 300 g turnips
- 2 medium carrots
- 200 g cauliflower
- 1 small beetroot
- 1 green bell pepper
- 1–2 chili peppers
- 6–8 garlic cloves
Pickling Brine
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 1 teaspoon sugar, optional
Optional Spices
- 1 teaspoon black peppercorns
- ½ teaspoon coriander seeds
- 1 bay leaf
- A small amount of dried chili
Choosing the Vegetables
The best mixed pickles begin with fresh, firm vegetables.
Choose vegetables that are:
- Crisp
- Fresh
- Free from soft spots
- Not overripe
- Similar in firmness
The vegetables should be capable of retaining their crunch during refrigeration and pickling.
Why Use Several Vegetables?
Each vegetable contributes something different.
Turnips
Firm and slightly peppery.
Cucumbers
Juicy and refreshing.
Carrots
Naturally sweet and crunchy.
Cauliflower
Dense and pleasantly crisp.
Beetroot
Provides natural pink color.
Peppers
Add freshness and mild heat.
Garlic
Adds savory depth.
The combination creates a much more interesting pickle than using only one vegetable.
Step 1: Wash the Vegetables
Wash all vegetables thoroughly.
Remove dirt and damaged portions.
Dry them well.
Clean vegetables help produce a better-quality pickle.
Step 2: Prepare the Turnips
Peel the turnips.
Cut them into sticks or wedges.
Try to keep the pieces reasonably similar in size.
Turnips are one of the most important vegetables in Lebanese mixed pickles.
Step 3: Prepare the Cucumbers
Small cucumbers can be left whole.
Larger cucumbers can be cut into thick spears or chunks.
Avoid very thin slices because they can lose their crunch more quickly.
Step 4: Prepare the Carrots
Peel the carrots.
Cut them into:
- Sticks
- Thick slices
- Short batons
Carrot sticks are particularly attractive in mixed pickle jars.
Step 5: Prepare the Cauliflower
Separate the cauliflower into small florets.
Wash them thoroughly.
Keep the florets relatively small so that the brine can penetrate them effectively.
Step 6: Prepare the Beetroot
Peel the beetroot.
Cut it into thin slices or small pieces.
You don't need much beetroot.
A small quantity is enough to create the characteristic pink color.
Too much beetroot can dominate the flavor of the pickle.
Step 7: Prepare the Peppers
Cut the green bell pepper into thick strips.
For spicy pickles, add one or two fresh chili peppers.
Leave the chili whole for a milder result.
Slice it for more heat.
Step 8: Prepare the Garlic
Peel the garlic cloves.
Leave them whole for a mild garlic flavor.
Slice them in half if you want a stronger garlic aroma.
Step 9: Prepare the Pickling Brine
Combine:
- 2 cups water
- 2 cups white vinegar
- 2 tablespoons salt
- 1 teaspoon sugar, optional
Place the mixture in a saucepan.
Warm gently until the salt dissolves.
Do not vigorously boil the vegetables in the brine.
Remove the brine from the heat and allow it to cool.
For crisp refrigerated pickles, cool the brine before pouring it over the vegetables.
Step 10: Prepare the Jars
Use clean glass jars with tight-fitting lids.
Wash the jars thoroughly.
Allow them to dry completely.
Because this recipe is intended as a refrigerated pickle, cleanliness is particularly important.
Step 11: Layer the Vegetables
Place some garlic and beetroot at the bottom of each jar.
Add a mixture of turnips, cucumbers, carrots, cauliflower, peppers, and other vegetables.
Continue layering.
Place additional beetroot and garlic between the layers.
This helps distribute the color and flavor throughout the jar.
Step 12: Pour in the Brine
Pour the cooled brine into the jars.
The vegetables must be completely submerged.
Gently press them down if necessary.
Leave a little space at the top of the jar.
Make sure there are no large pockets of vegetables sitting above the liquid.
Step 13: Seal and Refrigerate
Close the jars tightly.
Place them directly into the refrigerator.
Do not assume that this homemade pickle recipe is shelf-stable at room temperature.
For long-term room-temperature storage, use a properly tested canning recipe.
Step 14: Allow the Pickles to Develop
Allow the vegetables to pickle for approximately 5–7 days.
After several days, the vegetables will begin to absorb:
- Vinegar
- Salt
- Garlic
- Spice
- Beetroot color
After about a week, the flavor should be noticeably more developed.
How to Tell When Mixed Pickles Are Ready
The vegetables should have:
- Noticeable tanginess
- Pleasant saltiness
- Garlic aroma
- Crisp texture
- Bright colors
The turnips may become pink around the outside.
The longer the vegetables remain in the brine, the stronger the flavor becomes.
The Secret to Crunchy Mixed Pickles
Crunch is extremely important.
Follow these principles:
Start With Fresh Vegetables
Old vegetables are more likely to become soft.
Keep Pieces Thick
Thicker pieces retain their texture better.
Don't Overheat the Vegetables
Very hot brine can soften delicate vegetables.
Refrigerate
Cold storage helps maintain crispness.
Don't Store Indefinitely
Pickles can gradually soften with prolonged storage.
Why Are Lebanese Pickles Pink?
The characteristic pink color comes from beetroot.
As the beetroot sits in the vinegar brine, its natural pigments spread through the liquid.
The turnips gradually absorb the color.
You don't need artificial coloring.
A small amount of beetroot creates a beautiful natural pink shade.
How Much Beetroot Should You Use?
A little goes a long way.
For approximately 1–1.5 kg of mixed vegetables, one small beetroot is usually enough to create noticeable color.
If you want a lighter pink, use less.
If you want a deeper color, add more.
Remember that beetroot also contributes its own earthy flavor.
Garlic in Lebanese Mixed Pickles
Garlic is an important flavor component.
Whole cloves produce a subtle garlic aroma.
Halved cloves produce stronger flavor.
As the pickles sit, garlic gradually infuses the brine.
This creates a savory background that complements the acidity.
Spicy Lebanese Mixed Pickles
For a spicy version, add:
- Fresh red chili
- Fresh green chili
- Dried chili flakes
Whole chilies produce a milder infusion.
Sliced chilies release more heat.
You can make one jar mild and another jar spicy.
Mixed Pickles with Olive Oil
Unlike some marinated vegetables, Lebanese vinegar pickles do not need olive oil in the storage brine.
Olive oil can be drizzled over the pickles when serving if desired, but the primary preservation medium in this recipe is the vinegar-based brine.
How to Serve Mixed Lebanese Pickles
Mixed pickles are extremely versatile.
Serve them with:
- Shawarma
- Falafel
- Kafta
- Beef kebab
- Lamb kebab
- Chicken tawook
- Grilled chicken
- Hummus
- Labneh
- Moutabal
- Muhammara
- Tabbouleh
- Fattoush
Mixed Pickles with Shawarma
One of the classic combinations is:
Shawarma + Garlic Sauce + Mixed Pickles + Warm Pita
The acidic vegetables cut through the richness of the meat and creamy garlic sauce.
The crunchy texture also makes every bite more satisfying.
Mixed Pickles with Falafel
Serve mixed pickles with warm falafel and tahini sauce.
A pita sandwich can include:
- Falafel
- Mixed pickles
- Tomatoes
- Parsley
- Lettuce
- Tahini
The sour vegetables provide a refreshing contrast to crispy fried falafel.
Mixed Pickles with Grilled Meat
Add a small pickle plate alongside:
- Kafta
- Beef kebab
- Lamb kebab
- Chicken skewers
- Mixed grill
Their acidity refreshes the palate between rich grilled bites.
Lebanese Mezze Pickle Plate
Create a colorful pickle plate with:
Mixed Pickles + Pickled Turnips + Pickled Cucumbers + Olives + Pickled Peppers
Serve it alongside:
Hummus + Labneh + Moutabal + Muhammara + Tabbouleh + Fattoush + Warm Pita
The crunchy pickles balance the creamy and soft mezze dishes.
Can You Add Cabbage?
Yes.
Small pieces of cabbage can be included in a mixed pickle jar.
Cabbage adds:
- Crunch
- Mild sweetness
- Texture
However, it can absorb the beetroot color strongly.
Can You Add Green Beans?
Yes, but green beans should be handled carefully.
For a quick refrigerated pickle, they can be cut into small pieces and included, but their texture differs from cucumbers and turnips.
For long-term preservation, use a tested recipe specifically designed for green beans.
Can You Add Jalapeños?
Yes.
Jalapeños can replace or supplement local chili peppers.
Slice them for stronger heat or leave them whole for a milder result.
Can You Make Mixed Pickles Without Beetroot?
Yes.
The beetroot is primarily responsible for the characteristic pink color.
Without it, the turnips and other vegetables will remain closer to their natural colors.
The pickle will still be tangy, salty, crunchy, and flavorful.
Can You Make Them Without Sugar?
Yes.
Sugar is optional.
Traditional-style Lebanese pickles are generally savory and sour.
A small amount of sugar simply softens the sharp acidity.
Can Mixed Pickles Be Fermented?
Yes, mixed vegetables can also be preserved through fermentation.
However, fermented pickles require careful control of:
- Salt concentration
- Temperature
- Fermentation time
- Cleanliness
- Vegetable submersion
The recipe here is a vinegar-based refrigerated pickle, not a fermented pickle.
Storage and Food Safety
Store these homemade mixed pickles in the refrigerator.
Keep all vegetables submerged in the brine.
Use clean utensils when removing pickles from the jar.
For best texture and flavor, consume refrigerated homemade pickles within a reasonable period rather than treating them as a permanent pantry product.
If you notice:
- Mold
- Unusual odor
- Sliminess
- Unexpected bubbling
- Discoloration beyond the expected beetroot staining
discard the entire batch.
Do not taste questionable pickles to determine whether they are safe.
Common Mixed Pickle Mistakes
1. Using Too Many Vegetables
A very crowded jar can make it difficult for the brine to circulate.
2. Cutting Vegetables Too Thin
Thin vegetables soften more quickly.
3. Using Too Much Beetroot
The earthy beetroot flavor can dominate.
4. Not Submerging the Vegetables
Anything above the brine can spoil.
5. Using Very Hot Brine
This can reduce crunch.
6. Making the Brine Too Weak or Too Strong
The balance of acidity and salt affects both flavor and preservation.
7. Storing at Room Temperature
Use refrigeration unless following a tested shelf-stable canning recipe.
Frequently Asked Questions
What vegetables are used in Lebanese mixed pickles?
Common choices include turnips, cucumbers, carrots, cauliflower, peppers, garlic, and beetroot.
Why are Lebanese mixed pickles pink?
Beetroot naturally colors the brine and turnips.
Are mixed Lebanese pickles spicy?
They can be mild or spicy depending on whether chili peppers are included.
Can I make them without beetroot?
Yes. They will simply lack the characteristic pink color.
How long do mixed pickles take?
They can begin developing flavor after a few days, while approximately one week gives a stronger pickle flavor.
Do Lebanese mixed pickles need refrigeration?
For this homemade vinegar-pickle recipe, yes. Refrigerate them.
Can I use apple cider vinegar?
Yes, but it will give the pickles a different flavor. White vinegar provides a cleaner traditional-style profile.
Tips for Perfect Lebanese Mixed Pickles
- Use very fresh vegetables.
- Choose firm cucumbers and turnips.
- Cut vegetables into similar-sized pieces.
- Use a small amount of beetroot for natural pink color.
- Add plenty of fresh garlic.
- Balance vinegar and salt carefully.
- Add chili for gentle heat if desired.
- Keep every vegetable submerged.
- Use clean, dry glass jars.
- Refrigerate the finished pickles.
- Allow several days for the flavors to develop.
- Serve them cold and crunchy.
Final Thoughts
Lebanese Mixed Pickles bring together some of the best qualities of Middle Eastern food: crunch, acidity, freshness, color, and bold but simple flavors.
The combination of crisp cucumbers, peppery turnips, sweet carrots, cauliflower, peppers, garlic, and naturally coloring beetroot creates a beautiful jar of homemade pickles.
They are particularly delicious with shawarma and falafel, but they also have a place on a traditional mezze table alongside hummus, Labneh, Moutabal, Muhammara, Tabbouleh, and warm pita.
Crunchy vegetables, sharp vinegar, fragrant garlic, and natural beetroot color — a jar of Lebanese Mixed Pickles can brighten almost any meal.
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