Israeli Pickles
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4.3
14 reviews
Good
Israeli Pickles
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These Israeli pickles boast a Middle Eastern flair and turn out lovely pickled cauliflower, cucumbers, and red onion. Each ingredient is preserved in a different spiced vinegar mixture.
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Ingredients
For the pickled cucumbers
- 2 1/2 cups water cold
- 1 1/2 cups white vinegar distilled
- 1/2 cup granulated sugar
- 1/4 cup kosher salt
- 1 small yellow onion thinly sliced
- 2 garlic thinly sliced, cloves
- 1 teaspoon mustard seeds
- 1/4 teaspoon Turmeric ground
- 1/4 teaspoon dill seeds
- 6 to 8 cucumbers sliced into thin rounds, kirby variety
For the pickled cauliflower
- 2 1/2 cups water cold
- 1 cup white vinegar distilled
- 3/4 cup granulated sugar
- 1 1/2 tablespoons chaat masala or amba spice mix
- 1 tablespoon kosher salt
- 1 pinch Turmeric ground
- 1 large cauliflower head
- 1 1/2 teaspoons nigella seeds
- 1 garlic clove
For the pickled red onions
- 4 small red onions thinly sliced
- 1 small red beet sliced into paper-thin rounds
- 1 bay leaf
- 1 star anise
- 1 cinnamon stick
- 2 cups white vinegar distilled
- 1 cup granulated sugar
Instructions
Make the pickled cucumbers
- In a small saucepan, combine the water, vinegar, sugar, and salt. Bring to a boil and stir until the sugar is completely dissolved. Remove from the heat and let cool to room temperature.
- In a large bowl, mix the onion, garlic, mustard seeds, turmeric, dill seeds, and cucumbers together. When the vinegar mixture has cooled, pour it over the cucumbers and stir well to combine.
- Transfer the pickles to a 1-quart glass jar. Cover and stash in the back of the fridge for at least 1 week. The pickles will keep, refrigerated, for up to several weeks.
Make the pickled cauliflower
- In a small saucepan, stir together the water, vinegar, sugar, chaat masala or amba, salt, and turmeric. Bring to a boil and stir until the sugar is completely dissolved. Remove from the heat and let cool to room temperature.
- Meanwhile, trim the cauliflower into small florets and place in a 4-pint glass jar. Pour the cooled vinegar mixture into the jar and then toss in the nigella seeds and garlic. Cover and stash in the back of the fridge for at least 1 week. The pickles will keep, refrigerated, for up to several weeks.
Make the pickled red onions
- Cram the onions, beet slices, bay leaf, star anise, and cinnamon stick in a 1-quart glass jar.
- In a small bowl, whisk together the vinegar and sugar. Pour it over the jumble of onions and other ingredients in the jar. Cover and stash in the back of the fridge for at least 1 week. The pickles will keep, refrigerated, for up to several weeks.
Nutrition Information
Show Details
Serving
1serving
Calories
46kcal
(2%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
1g
(5%)
Sodium
460mg
(19%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 16servings (about 1/4 cup)
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 46kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 460mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
14 reviews
Good
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