MIDEASTERN PICKLES TWO RECIPES TURNIP AND CAULIFLOWER
After many many years of fiddling with these, they are finally just like the ones in the middle eastern restaurants. You can make lesser amounts by dividing the recipes in half, but I make the large jars because everyone loves them.
Provided by Leos Mom
Categories Very Low Carbs
Time 1h
Yield 1 large jar, 40 serving(s)
Number Of Ingredients 11
Steps:
- For the turnip pickles. Brush the turnips clean and remove any spots but keep the colored skin as much as possible. Clean and peel the beet.
- Cut the turnips and beet into 2 inch pieces about 1/4 inch thick. Pack the turnips into a large jar with pieces of the beet placed every other layer. Make the brine with the 5 cups water, 2 1/2 cups white vinegar and the 2 1/2 Tablespoons kosher salt. Heat just until the salt is dissolved, just before boiling. Pour the brine over the turnips and beets, allow to cool, then store in the refrigerator. They are ready to begin eating in a couple days and keep for several weeks.
- For the cauliflower / cabbage pickles. Wash the cauliflower and cut into bite sized pieces. Wash the cabbage and cut into 2 inch pieces. Layer the cauliflower and cabbage, mixed, in a very large jar. Make the brine with the 6 1/4 cups water, 5 Tablespoons kosher salt and 3 1/4 cups white vinegar - AND the 2 1/2 teaspoons curry powder.
- Heat the brine until just the boiling point, then pour over the cauliflower and cabbage in the jar. Allow to cool. Refrigerate. They are ready to eat in a couple of days, and keep for several weeks.
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Juan Wearth
[email protected]These pickles are the perfect addition to any sandwich or wrap.
Elisha Saud
[email protected]I love the crunch of these pickles.
Tamara Coles
[email protected]These pickles are a great way to add some extra flavor to your meals.
Meer Akash Ali Lakho
[email protected]I'm definitely going to be making these pickles again. They're so easy and delicious!
Gibson events
[email protected]The only downside to these pickles is that you have to wait a few days before you can eat them. But the wait is definitely worth it!
Tomol Mcgrea
[email protected]These pickles are a great make-ahead snack or side dish. They're also perfect for parties and potlucks.
Md Subo
[email protected]I love the vibrant colors of these pickles. They look so appetizing!
prakash s
[email protected]These pickles are a great way to add some probiotics to your diet. Probiotics are beneficial bacteria that can help improve your gut health.
MD.Firose Hasan
[email protected]I'm not a huge fan of pickles, but these were actually really good. The flavors were well-balanced and not too overpowering.
Jahangir Jan
[email protected]These pickles are the perfect addition to any sandwich or wrap. They add a nice crunch and flavor.
Tanya Yoakum
[email protected]I love the addition of the cumin and coriander seeds to these pickles. They give them a really unique and flavorful taste.
Kamora Jaramillo
[email protected]These pickles are a great way to use up leftover vegetables. I had some turnips and cauliflower that were starting to go bad, so I decided to pickle them. They turned out great!
Evan Klosterman
[email protected]I've never tried making pickles before, but this recipe made it so easy. The cauliflower pickles turned out perfectly crunchy and flavorful.
MUMTAZ SHAHID CHAUDHARY
[email protected]These pickles are a delicious and easy way to add some extra flavor to your meals. I especially love the turnip pickles, which have a slightly sweet and tangy flavor.