Pickling vegetables has been known since ancient times in Lebanon and is still very popular today. Traditionally, Lebanese people pickle numerous types of vegetables, from cucumbers, to carrots, wild cucumbers, cauliflower, even garlic and thyme (zaatar). They are usually preserved in a solution of water, salt and other flavorings.
Served in our mezze, or as side condiments to main platters, pickles add a crunchy and slightly sour flavor to any bite. Delicious with hummus dip, barbecues, sandwiches and much more.
Thyme, water, salt, olive oil.