About Arab Pickles
Discover the vibrant world of Arab pickles—history, culture, and how to enjoy these tangy treasures.
About Arab Pickles
A Staple of Arab Tables
Pickles, or "mukhalal" in Arabic, are an essential part of Arab cuisine. From Lebanon and Syria to Egypt and Palestine, pickled vegetables are served with nearly every meal. Their bright flavors and satisfying crunch provide a perfect contrast to grilled meats, rice dishes, and mezze spreads. Passed down through generations, the art of pickling is a cherished tradition in Arab homes and markets.
How Arab Pickles Are Made
Arab pickles are made by submerging fresh vegetables—like cucumbers, turnips, carrots, wild cucumbers, and eggplants—in a brine of water, salt, vinegar, and sometimes garlic or spices. Many families have their own secret blends. Some pickles are quick-brined, while others are naturally fermented, developing complex flavors unique to the region and household.
Health Benefits
Arab pickles are low in calories and, when naturally fermented, can be a source of probiotics that support gut health. They add variety, color, and nutrition to the table, and their tangy taste can help balance rich or spicy foods. Enjoy them in moderation, as traditional recipes can be high in salt.
Tips for Enjoying Our Pickles
- Serve pickles alongside grilled meats, falafel, shawarma, or sandwiches for a burst of flavor.
- Add pickled turnips or cucumbers to wraps and mezze platters for color and crunch.
- Use pickle brine to add tang to dressings, marinades, or even cocktails.
- Try a variety: wild cucumbers, eggplants stuffed with walnuts and garlic, carrots, cauliflower, and more.
"In the Arab world, pickles are more than a side—they are a symbol of hospitality and tradition."
From bustling souks to family kitchens, pickling is a beloved craft. Every region and family has its own favorite vegetables and spice blends, making Arab pickles a delicious expression of local culture.