Pickled vegetables

Pickled vegetables

By
From
Cooking from memory
Serves
8-10
Photographer
Mark Roper

Sephardi Jews prepare a big dish of these vegetables on Friday and eat them with all meals over the Sabbath.

Ingredients

Quantity Ingredient
2 teaspoons rock salt
1/2 cup boiling water
2 lemon, juiced
1 carrot
1/4 cauliflower, cut into florets
1/2 kohlrabi, cut into chunks
1/2 turnip, cut into chunks
2 stalks celery
1 fennel, thickly sliced

Method

  1. In a glass dish, mix the salt, water and lemon juice. Cut the carrot in half lengthwise and then cut each half into 6 pieces.
  2. Place all the vegetables in the lemon water. Mix well, turning the vegetables a few times. Marinate for 3 hours. Refrigerate and serve.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again