Israeli pickles

Israeli pickles

By
From
Feasting
Serves
8–10
Photographer
Elisa Watson

Pickles have gone from being a way of preserving the harvest to a colourful, healthy addition to many salads, sandwiches and mezze spreads.

Ingredients

Quantity Ingredient
2 small red onions, thinly sliced in rounds
12 radishes, quartered
2 white or purple cauliflower heads, broken into florets
1 teaspoon ground turmeric

Pickling Liquid

Quantity Ingredient
500ml white wine vinegar
80g kosher or table salt
55g caster (superfine) sugar

Method

  1. Place the vegetables in separate airtight containers. Add the turmeric to the red onions and mix until evenly coated.
  2. To make the pickling liquid, combine 250 ml (8½ floz/ 1 cup) water with the vinegar, salt and sugar in a saucepan. Bring to the boil and stir for about 1 minute, or until the salt and sugar have dissolved, then remove from the heat.
  3. Cover the vegetables in the liquid and close each container with its lid. Transfer to the refrigerator and leave to pickle for at least 1 day.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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