Homemade Middle Eastern Quick Pickled Vegetables
Quick pickled vegetables or refrigerator pickles are a great treat to have on hand as a versatile side dish to any meal. Middle Eastern pickles are a delicious way to enjoy crunchy veggies any time of day!
Servings 3 quarts pickles
Equipment
- 3 quart sized glass jars with lids
- 1 large pitcher or half gallon sized jar
- 1 long stirring utensil
- 1 knife
- 1 Cutting board
- 1 large pot of filtered water if boiling/blanching vegetables
Ingredients
- 3 tablespoons mustard seeds (1 tablespoon per jar)
- 3 tablespoons coriander seeds (1 tablespoon per jar)
- 3 cloves sliced garlic, (one clove per jar)
- 15 whole peppercorns, (5 per jar)
- 3 teaspoon sumac (1 teaspoon per jar)
- 3 bay leaves (1 per jar)
- 6 pounds produce of choice (blanched carrots, boiled turnips, boiled beets, onions, cucumbers, peppers, blanched asparagus, blanched green beans, or other)
Brine
- 3 1/4 cups organic white vinegar
- 4 1/4 cups filtered water
- 5 tablespoons salt
Instructions
- Begin by cutting your produce of choice to your preferred shape. Some examples are long and thin spears, small rounds, or cubes.
- Place your cut produce pieces into quart-sized glass jars, with 1 inch of room at the top so they can be fully emersed in brine.
- Add 1 tablespoon coriander seeds, 1 tablespoon mustard seeds, 1 clove sliced garlic, 5 whole peppercorns, 1 teaspoon sumac and 1 bay leaf to each jar.
- Make the brine by combining 3 1/4 cups vinegar, 4 1/4 cups filtered water, and 5 tablespoons of salt in a large pitcher or jar. Stir until salt is fully dissolved.
- Cover the produce with brine, seal the jar with a lid, and shake well.
- Place in the refrigerator and let marinate for 2 days before enjoying.