Name: Pickled mixed vegetables with curry
Yield: Makes 1 large jar approximately 1.5 litres
Cuisine: Israel
Ingredients: fine sea salt; 100 ml cider vinegar; ¼ small white cabbage, cut into 3cm × 3cm cubes (220 g in total); 1 tsp ground allspice; 3 medium carrots, peeled and cut at an angle into 1 cm slices (330 g in total); ¼ small cauliflower, divided into small florets (120 g); 6 garlic cloves, sliced; 2 red chillies; 2 celery stalks, cut into 3 cm segments; 1 tbsp curry powder; 2 mini cucumbers, cut at an angle into 1 cm slices (190 g in total)

Preparation info

Makes
1 jar
approximately

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Pick and choose the vegetables you want to use, based on what you like and what’s available. You can add swede, radish, turnip, kohlrabi and even hard, unripe plums.

Ingredients

¼ small white cabbage, cut into 3cm × 3cm cubes (220 g in total)
3 medium carrots, peeled and cut at an angle into 1 cm slices (

Asia
Israel
Jerusalem
Condiment
Preserve
Jewish
Mediterranean
Vegan
Spicy
Gluten-free

Method

Mix the vegetables in a bowl and place about half at the bottom of a 1.5-litre sterilized jar (see Preserved lemons). Add the curry, allspice, garlic and chillies. Top with the remaining vegetables.

Make brine by stirring together

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Ingredients

Method

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