Israeli Pickles

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 1 Beet, small red
  • 1 large head Cauliflower
  • 3 Garlic clove
  • 6 Kirby cucumbers
  • 4 Red onions, small
  • 1 Yellow onion, small

• Baking & Spices

  • 1 1/2 tbsp Chaat masala or amba spice mix
  • 1 Cinnamon stick
  • 1/4 tsp Dill seeds
  • 2 1/4 cup Granulated sugar
  • 5/16 cup Kosher salt
  • 1 tsp Mustard seeds
  • 1 Star anise
  • 1/4 tsp Turmeric, ground
  • 1 Pinch Turmeric, ground

• Oils & Vinegars

  • 4 1/2 cups Distilled white vinegar

• Nuts & Seeds

  • 1 1/2 tsp Nigella seeds

• Liquids

  • 5 cups Water

Found on leitesculinaria.com

Ingredients

• 2 1/2 cups cold water
• 1 1/2 cups distilled white vinegar
• 1/2 cup granulated sugar
• 1/4 cup kosher salt
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 teaspoon mustard seeds
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon dill seeds
• 6 to 8 Kirby cucumbers, sliced into thin rounds
• 2 1/2 cups cold water
• 1 cup distilled white vinegar
• 3/4 cup granulated sugar
• 1 1/2 tablespoons chaat masala or amba spice mix*
• 1 tablespoon kosher salt
• Pinch ground turmeric
• 1 large head cauliflower
• 1 1/2 teaspoons nigella seeds
• 1 garlic clove
• 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 distilled white vinegar
• 1 cup granulated sugar

Directions

• Make the pickled cucumbers1. Combine the water, vinegar, sugar, and salt in a small saucepan. Bring to a boil and stir until the sugar is completely dissolved. Remove from the heat and let cool to room temperature. 2. Mix the onion, garlic, mustard seeds, turmeric, dill seeds, and cucumbers together in a large bowl. When the vinegar mixture has cooled, pour it over the cucumbers and stir well to combine.3. 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 cauliflower4. Stir together the water, vinegar, sugar, chaat masala or amba, salt, and turmeric in a small pan. Bring to a boil and stir until the sugar is completely dissolved. Remove from the heat and let cool to room temperature.5. Meanwhile, trim the cauliflower into small florets and place in a 4-pint glass jar. Pour the cooled vinegar mixture into the jar, 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 onions6. Place the onions, beet slices, bay leaf, star anise, and cinnamon stick in a 1-quart glass jar. Whisk together the vinegar and sugar in a small bowl and pour over the jumble of red onions and other ingredients. Cover and stash in the back of the fridge for at least 1 week. The pickles will keep, refrigerated, for up to several weeks.