Turkish Pickled Vegetables

Ingredients

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 2 tablespoons salt 2 tablespoons salt
• 1 tablespoon sugar 1 tablespoon sugar
• 2 cloves garlic, peeled and crushed 2 cloves garlic, peeled and crushed
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon dill seeds 1 teaspoon dill seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 bay leaf 1 bay leaf
• 1 small cucumber, sliced 1 small cucumber, sliced
• 1 carrot, peeled and sliced 1 carrot, peeled and sliced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 cup cauliflower florets 1 cup cauliflower florets

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   In a saucepan, combine water, vinegar, salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let the brine cool.
2. 2.
   In a sterilized jar, layer the garlic, black peppercorns, mustard seeds, dill seeds, coriander seeds, and bay leaf.
3. 3.
   Pack the sliced cucumber, carrot, bell pepper, and cauliflower florets tightly into the jar.
4. 4.
   Pour the cooled brine over the vegetables, ensuring they are completely submerged.
5. 5.
   Seal the jar tightly and refrigerate for at least 24 hours before consuming.
6. 6.
   The pickled vegetables can be stored in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Cucumber — Choose firm and crisp cucumbers for the best texture in the pickles.
• Carrot — Slice the carrot into thin rounds for even pickling.
• Bell pepper — Use a mix of red, yellow, and green bell peppers for a colorful presentation.
• Cauliflower — Separate the cauliflower into small florets to ensure even pickling.
• Garlic — Crushing the garlic cloves helps release their flavor into the brine.

Tips & Tricks

• For a spicier kick, add a sliced chili pepper to the jar.
• Experiment with different vegetables like green beans or radishes for unique variations.
• Let the pickled vegetables sit in the refrigerator for a few days for the flavors to develop further.
• Serve the pickled vegetables as a side dish, in sandwiches, or as a topping for salads and burgers.
• Use sterilized jars and utensils to prevent contamination and ensure the longevity of the pickles.

Serving advice

Serve Turkish Pickled Vegetables as a refreshing side dish alongside grilled meats, kebabs, or mezze platters. They also make a delightful addition to sandwiches, wraps, and charcuterie boards.

Presentation advice

Arrange the colorful pickled vegetables in a glass jar or a serving dish to showcase their vibrant hues. Garnish with fresh dill or parsley for an added touch of freshness.