Name: Instant Sephardic Pickle of Mixed Vegetables
Yield: Serves Twelve
Ingredients: ½ cauliflower head, cut into florets; 2 carrots, sliced; 2 celery sticks, thinly sliced; ¼–½ cabbage, thinly sliced; 115 g/4 oz/1 cup runner (green) beans, cut into bitesize pieces; 6 garlic cloves, sliced; 1–4 fresh chillies, whole or sliced; 105 ml/7 tbsp white wine vinegar; 2.5 ml/½ tsp turmeric; 1 red (bell) pepper, sliced; 30–45 ml/2–3 tbsp sliced fresh root ginger; salt; juice of 2 lemons; 60–90 ml/4–6 tbsp olive oil; 15–30 ml/1–2 tbsp sugar

Preparation info

Serves
Twelve

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Fresh, crisp vegetables, brined and spiced, make this favourite Sephardic relish, or pickle. The turmeric gives it a golden hue, as well as warmth of flavour. It is delicious – some say irreplaceable – with Falafel.

Ingredients

½ cauliflower head, cut into florets
2 carrots, sliced
2 celery sticks, thinly sliced

Method

Toss the cauliflower, carrots, celery, cabbage, beans, garlic, chillies and ginger, and season with salt. Leave to stand in a colander for 4 hours.
Transfer the salted vegetables to a bowl and add the turmeric, vinegar, sugar to taste