Israeli Pickled Vegetables
Israeli Pickled Vegetables (Hamutzim - the Hebrew plural for "sour") are a staple at lunch, dinner or for a snack. In South Florida, where I reside, almost every Israeli or Shawarma restaurant provides pickled vegetables or has a pickled vegetable bar.
Servings: 24 servings
Calories: 44kcal
Equipment
- 2-3 Large glass jars
Ingredients
- 1 head cauliflower cleaned and separated into florets
- 5 carrots peeled and sliced thin
- 1 head cabbage cut into 1-2" chunks
- 2 turnips peeled and sliced into 1 inch matchsticks
- 2 red peppers sliced
- 3 jalapeno 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
- 3½ quarts water
- 4½ cups vinegar
- 5 Tbsp salt coarse kosher
- 1 cup lemon juice
- 1 Tbsp ground turmeric
Instructions
- Place all the chopped vegetables, hot peppers, lemon slices and garlic cloves in a large jar(s).
- Bring 3-1/2 quarts of water to a boil and remove from stove.
- Add the salt, vinegar, lemon juice and turmeric to the water and mix well so that the salt dissolves completely. *Taste the brine before adding it to the vegetables. You should taste the salt but it shouldn't be overwhelmingly salty. 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.
Nutrition
Serving: 1g | Calories: 44kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1492mg | Potassium: 259mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2492IU | Vitamin C: 52mg | Calcium: 43mg | Iron: 1mg