Israeli Style Quick Pickled Vegetables (Whole30, Paleo, Keto, Gluten Free)
If you've ever eaten at a classic Israeli "shipudiya" (kebab house) you will have inevitably been served a bright yellow assortment of vegetables. If you're like me, you might have brushed them off as ordinary, fluorescent, and not worth your belly space. But let me tell you, these vegetables are addictive! Vinegary, spicy, crunchy, just the sight of them now makes my mouth water and they are the perfect little crunchy vegetable component to any meal, though around here we just snack on them throughout the day. You can change the vegetables up to fit your taste- don't like kohlrabi? Add more cabbage or cauliflower. Don't like things too spicy? Add less hot pepper. As you make batches of these vegetables (and once you start making them you won't stop) you can play around with the vegetables you like best. The recipe makes a huge batch so feel free halve it if need be but chances are you'll be doubling and tripling it. Best part about these? They are guiltless! Gluten free, sugar free, and whole30/Paleo/Keto compliant and just utterly delicious. Enjoy!
9-10 liter jar - these are great https://amzn.to/3Nah0ms
2 small heads of cauliflower, cleaned and broken into florets
5 carrots, peeled and sliced thin (these are my favorite peelers https://amzn.to/3LFV1m5 )
1 small head of cabbage, cut into chunks
2 kohlrabi, peeled and cut into 1 inch matchsticks
4 red peppers, sliced
1-4 hot peppers, cut into chunks,depending on how spicy you want it, keep in mind that as it sits it gets spicier
12 cloves garlic
2 lemons, washed well and thinly sliced
16 cups water
5 Tablespoons coarse salt *
5 1/3 cups vinegar
1 cup fresh squeezed lemon juice
1 Tablespoon ground Turmeric
*I used the coarse salt available in Israel which is thicker than Kosher Salt in America. If you are in America, use kosher salt but you might need to add a little more. Taste the brine before adding it to the vegetables. You want to taste the salt but not for it to be overwhelmingly salty.
Place all the chopped vegetables, hot peppers, lemon slices and garlic cloves in a large, tall, jar. Bring 16 cups of water to a boil and take it off the fire. Add the salt, vinegar, lemon juice and turmeric to the water and mix well so that the salt melts completely. Taste the brine. It should have a nice salty taste and a good vinegar punch. Making sure that the turmeric and salt is well incorporated, pour the water mixture into the jar making sure all the vegetables are submerged. Let the mixture cool, cover and then refrigerate for at LEAST 24 hours before eating. The longer it sits the better it tastes and the spicier it gets.
9-10 liter jar - these are great https://amzn.to/3Nah0ms
2 small heads of cauliflower, cleaned and broken into florets
5 carrots, peeled and sliced thin (these are my favorite peelers https://amzn.to/3LFV1m5 )
1 small head of cabbage, cut into chunks
2 kohlrabi, peeled and cut into 1 inch matchsticks
4 red peppers, sliced
1-4 hot peppers, cut into chunks,depending on how spicy you want it, keep in mind that as it sits it gets spicier
12 cloves garlic
2 lemons, washed well and thinly sliced
16 cups water
5 Tablespoons coarse salt *
5 1/3 cups vinegar
1 cup fresh squeezed lemon juice
1 Tablespoon ground Turmeric
*I used the coarse salt available in Israel which is thicker than Kosher Salt in America. If you are in America, use kosher salt but you might need to add a little more. Taste the brine before adding it to the vegetables. You want to taste the salt but not for it to be overwhelmingly salty.
Place all the chopped vegetables, hot peppers, lemon slices and garlic cloves in a large, tall, jar. Bring 16 cups of water to a boil and take it off the fire. Add the salt, vinegar, lemon juice and turmeric to the water and mix well so that the salt melts completely. Taste the brine. It should have a nice salty taste and a good vinegar punch. Making sure that the turmeric and salt is well incorporated, pour the water mixture into the jar making sure all the vegetables are submerged. Let the mixture cool, cover and then refrigerate for at LEAST 24 hours before eating. The longer it sits the better it tastes and the spicier it gets.
yummmmm!!!!
ReplyDeletethank you, kitchen queen!
:)