Israeli Pickled Vegetables

These pickled vegetables are a classic addition in Israel and are almost always served alongside hot dishes like falafel, shawarma, or grilled meats. They come together very quickly — just pour a hot marinade over the vegetables, let them cool, and refrigerate overnight. You can use any crunchy vegetables you like, but cauliflower is always a must

Ingredients

• 1/2 head cauliflower

• 1/4 head white cabbage

• 1 carrot

• 4 celery stalks

• 1 bell pepper

For the marinade

• 2.5 liters water

• 5 tbsp salt

• 2 tbsp sugar

• 1.5 cups vinegar (360 ml)

• 1 tbsp turmeric

Steps

1. Cut all vegetables into large pieces

2. Distribute the vegetables into clean glass jars

Marinade

3. Bring water to a boil

4. Add salt, sugar, vinegar, and turmeric, and mix well

5. Pour the hot marinade over the vegetables, fully covering them

6. Let the jars cool completely

7. Store in the refrigerator overnight before serving