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4.4.2. Middle Eastern Mixed Pickles




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

4.4.2. Middle Eastern Mixed Pickles

From: Paul Holtpaulho@oub.ou.dk

Torshi Meshakel (Mixed Pickles)

1/2 lb. small, whole pickling cucumbers
2 large carrots, thickly sliced
1 small cauliflower, separated into flowerets
1 sweet green pepper, thickly sliced, seeded and cored
1/2 lb. small white turnips, peeled and quartered
1/2 raw beetroot, peeled and cut into medium-sized pieces [optional
A few raw green beans, if available, cut in pieces
3 cloves garlic
1 small dried chili pepper pod
A few sprigs fresh dill and 2 teaspoons dill seed
1 1/2 pints water
1/2 pint white wine vinegar
4-5 level tablespoons [3 oz.] salt

Wash and prepare the vegetables and pack them tightly in glass jars
together with the garlic cloves, a hot pepper pod divided between them
and dill. Mix the water, vinegar and salt solution in a glass or china
bowl, and pour over the vegetables. Prepare and add more liquid if
this is not enough. Cover tightly and store in a warm place. The
pickle should be ready in about 2 weeks. The vegetables will be soft
and mellow, and tinted pink by the beet- root. However, the beetroot
can be omitted if you prefer the vegetables in their natural colours.

Do not keep longer than 2 months unless stored under refrigeration.

 

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