Name: Pickled Carrots and Cabbage
Cuisine: Syrian
Ingredients: 6 garlic cloves, crushed; ⅓ cup (80 milliliters) corn oil; 3 cups (720 milliliters) water; 5 cups (1.25 liters) distilled white vinegar; 5 to 6 stalks celery, leaves removed, coarsely chopped; 1¼ tablespoons salt; 1 pound (450 grams) carrots, cut into ¼-inch (5 millimeter) coins (about 5 medium carrots); 1 medium (3-pound or 1.3-kilogram) green cabbage, halved and coarsely chopped

Ingredients

1 medium (3-pound or 1.3-kilogram) green cabbage, halved and coarsely chopped
1

Asia
Africa
Egypt
Israel
Syria
Side dish
Gluten-free
Vegan
Mediterranean

Method

Place the cabbage, carrots, celery, and garlic in a large bowl. Add the salt and mix well. Transfer the vegetables to one or two large containers with an airtight lid.
Combine the oil, vinegar, and water, and pour to cover the vegetables.
Cover and refrigerate for at least 24 hours and serve within 5 days, during which time the vegetables will continu

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Pickled Carrots and Cabbage

Ingredients

Method

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