Israeli Pickled Vegetables Recipe
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 20 Minutes
- Total Time
- 3 Days
- Yield
- No limit
Tools You Will Need:
1 mason jar
1 tsp
1 cup
1 tsp
1 cup
Ingredients:
1 small cabbage, cut to small/medium cubes
4 fresh carrots, sliced
4 fresh cucumbers sliced
2 stalks celery, cut to cubes
½ cauliflower, torn to small chunks
1 tsp curry
1 tsp allspice
5 cloves garlic, sliced
½ cup natural apple vinegar
2 small chili peppers
sea salt
Lukewarm water
4 fresh carrots, sliced
4 fresh cucumbers sliced
2 stalks celery, cut to cubes
½ cauliflower, torn to small chunks
1 tsp curry
1 tsp allspice
5 cloves garlic, sliced
½ cup natural apple vinegar
2 small chili peppers
sea salt
Lukewarm water
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1. Place a 2 inch layer of mixed vegetables on the bottom of the jar.
2. Add all the dry spices.
3. Add the remaining vegetables.
4. Add water and sea-salt in the following manner: for each cup of warm
water add 1 heaping tsp of sea-salt.
5. When the water is just 1 inch below the top of the jar, add the vinegar
and close the jar.
6. Place the jar in a sunny spot. After 3 days your Middle Eastern pickled
vegetables are ready to enjoy. Keep refrigerated!
2. Add all the dry spices.
3. Add the remaining vegetables.
4. Add water and sea-salt in the following manner: for each cup of warm
water add 1 heaping tsp of sea-salt.
5. When the water is just 1 inch below the top of the jar, add the vinegar
and close the jar.
6. Place the jar in a sunny spot. After 3 days your Middle Eastern pickled
vegetables are ready to enjoy. Keep refrigerated!
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