Can't stop nibbling?

A jar of homemade pickled vegetables, that's all you need

There is an exact combination of vinegar, salt, sugar and spiciness that will turn your vegetables into a delicacy in four days that you won't (or will have to) stop eating

There is no Shilat Yanai

08/14/2022

Sunday, August 14, 2022, 08:30 Updated: 08:40

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Homemade pickled vegetables (photo: Alon Masika)

A jar of pickled vegetables is all you need to survive the uncontrollable need to snack on something.

There are quite a few ways to prepare pickled vegetables - the Iraqi kitchen, for example, has the torshi (turshi) seasoned with bhart which also adds a yellowish tint to them, in many Asian restaurants we are served sweet pickled vegetables in an Asian style that are pickled in vinegar with sugar, but wait until you taste the pickles of Ins Shilot Yanai .

She inherited the recipe for the pickled vegetables from her grandmother who used to fill her balcony with colorful jars full of crunchy, spicy and delicious vegetables just waiting to be served alongside the couscous.

There is an exact combination of vinegar, salt, sugar and spiciness here that will turn your vegetables into a delicacy that you won't be able to stop eating in four days.

Pickled vegetables

Recipe by: Ines Shilot Yanai, Walla system!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes total

• Easy to prepare

• east

• vegan

• fur

• Salads

• Stuffed and pickled

• vegetables

Pickled vegetables

Ingredients

• For vegetables:

  • 1 carrot

  • 4 stalks of celery (sticks without leaves)

  • 1 cauliflower florets (or quarters of kohlrabi/fennel when they are at the peak of their season)

  • 1 sweet red pepper

  • 1 green hot pepper

  • 4 garlic cloves

  • 1 sliced ​​white cauliflower

  • 1 lemon

• for the position:

  • ¼ cup vinegar

  • ½ spoon of sugar

  • ½ teaspoon ground chili

  • 1 teaspoon of salt

  • 1 buckwheat

  • 2 tablespoons of oil to close the jar

• For the conversion table click here >

Preparation

How do you make pickled vegetables?

• 1

  First, sterilize a jar that will contain the vegetables:

  pour boiling water into the jar, wait a little, pour and allow the steam to rise and the jar to dry.

  You can also boil the jars in a pot with boiling water and dry.

• 2

  Wash and cut the vegetables:

  the carrot into strips or thin circles.

  Cut the celery sticks into segments of about 4 cm. Cut the red pepper into strips. Break the cauliflower into florets and thinly slice the hot pepper, garlic and lemon.

• 3 Mix all the vegetables in a bowl and transfer them to the sterilized jar.

• 4 Pour a quarter of a cup of vinegar over the vegetables, add sugar and ground chili.

• 5 Dissolve a teaspoon of salt in a glass of water and pour into the jar.

  If necessary, repeat the operation until all the vegetables are covered (a teaspoon of salt for every glass of water).

• 6 Finish with 2-3 tablespoons of oil and seal the jar well with a suitable lid.

• 7 Leave the jar in a lighted place (not in the sun) for at least 4 days, before opening and consuming.

  Place the jar in a bright place without direct sunlight (photo: Alon Mesika)

• After opening it is recommended to keep refrigerated.

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• Food

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Tags

• recipe

• pickles

• vegetables