Instant Sephardic Pickle of Mixed Vegetables

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

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

Preserve
Vegan
Gluten-free

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