Torshi Meshakel

Name: Torshi Meshakel (Mixed Pickles)
Ingredients: 1 scant litre (1½ pints) water; 3 cloves garlic; A few raw green beans, if available, cut in pieces; 1 small dried chilli pepper pod; A few sprigs fresh dill and 2 teaspoons dill seed; 1 small cauliflower, separated into florets; 250 g (8 oz) small, whole pickling cucumbers; 2 large carrots, thickly sliced; 300 ml (½ pint) white wine vinegar; ½ raw beetroot, peeled and cut into medium-sized pieces (optional); 250 g (8 oz) small white turnips, peeled and quartered; 1 sweet green pepper, thickly sliced, seeded and cored; 4–5 level tablespoons (about 90 g/3 oz) salt

Mixed Pickles

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Ingredients

250 g (8 oz) small, whole pickling cucumbers
2 large carrots, thickly sliced

Preserve
Gluten-free
Vegan

Method

Wash and prepare the vegetables and pack them tightly in glass jars together with the garlic cloves, a hot pepper pod divided between them and dill.

Mix the water, vinegar and salt solution in a glass or china bowl, and pour over the vegetables. Prepare and add more liquid if this is not enough. Seal tightly and store in a warm place. The pickle should be ready in about 2 weeks. The veg