Middle Eastern-Style Turmeric Pickled Vegetables

I was raised on pickles, quite literally. I don’t think I remember having a dinner without a bowl of pickles being on the table to accompany it.

Our Moroccan/Israeli family would use a spice called Hawayaj in these pickles, but failing being able to get hold of that (!), I use turmeric.

They’re super easy to make and hey, who doesn’t like a pickle!?

1 head cauliflower, cut into florets
1 white cabbage, cut into smallish pieces
6-7 carrots, peeled and sliced
3 lemons, sliced and quartered
10-15 garlic cloves, whole
White vinegar
1/2 tsp turmeric (optional)

Cut and prepare all your veg and wash well.

Get a very large glass jar and make sure to wash it very well.

Pack all your veg right to the top, making sure to distribute it evenly, especially the lemons and garlic.

Fill your jar halfway with boiling water, then the rest with white vinegar. This is NOT an exact science. I’m pretty sure there are more scientific ways of pickling, but this is my simple, get-it-done-how-my-grandmother-did-it way!

Now sprinkle in a load of salt – probably works out to around half a teaspoon, if not more. You can always add more in later. Then 1/2 tsp of turmeric.

Put the lid on, and without shaking too vigorously, tip it up and down to mix and distribute everything evenly.

Leave it on the side to cool down. Once fully cool, put in the fridge for 3 days before opening. After that, eat at your leisure!

With love & health,


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