Carrot-and-cauliflower Lebanese mixed pickle (makdous-style)

 Excellent pick 👌 — you’re talking about the Lebanese mixed pickles, sometimes called "kabis" (كبيس), which often include cauliflower, carrots, and sometimes cucumber or celery.

They’re crunchy, garlicky, and slightly spicy, often served alongside mezze, grilled dishes, or sandwiches. 🥕🥦

(Note: “Makdous” itself usually refers to stuffed baby eggplants in olive oil — but many people use “makdous-style” to mean that same garlicky, vinegary, homemade Lebanese pickle taste.)

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🥕 Lebanese Carrot & Cauliflower Pickles (Kabis)

Traditional makdous-style flavor

Ingredients (for about 2 medium jars)

• 1 small cauliflower, cut into small florets

• 3 medium carrots, peeled and sliced into sticks

• 1–2 small green chilies (optional, for spice)

• 4–5 garlic cloves, halved or crushed

• 3 cups water

• 1½ cups white vinegar (or apple cider vinegar for milder flavor)

• 2 tbsp salt (non-iodized)

• 1 tsp sugar (optional)

• ½ tsp whole peppercorns (optional)

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Instructions

1. Prepare the vegetables

   • Wash, peel, and cut the cauliflower and carrots into bite-sized pieces.

   • Blanch the cauliflower for 1–2 minutes in boiling water, then drain and cool.
     (This keeps it crunchy but removes the raw smell.)

   • Slice the chilies if using.

2. Make the brine

   • In a pot, combine water, vinegar, salt, sugar, and peppercorns.

   • Heat gently until the salt dissolves, then let it cool to lukewarm.

3. Pack the jars

   • Layer the cauliflower, carrots, garlic, and chili in sterilized glass jars.

   • Pour the cooled brine over the vegetables, ensuring they’re fully submerged.

   • Seal the jars tightly.

4. Ferment

   • Leave the jars at room temperature for 3–5 days, depending on how tangy you like them.

   • Once the flavor develops, transfer to the fridge — they’ll keep for 1–2 months.

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💡 Optional Additions

• A few celery sticks for extra crunch.

• A slice of raw beet to give a pink hue.

• A drizzle of olive oil on top once they’re ready (for that makdous-style richness).

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🧄 Serving ideas

• With falafel, shawarma, or grilled halloumi.

• As part of a mezze platter with hummus and labneh.

• Chopped into salads or sandwiches for a tangy crunch.