Middle Eastern Pickles
Ingredients
3/4 - 1 lb. assorted vegetables, such as cucumber, carrots, beets, cauliflower, green beans, etc.
1 cup apple cider or distilled white vinegar
1 cup water
3 Tbsp granulated sugar
2 Tbsp kosher salt
-
1 1/2 tsp Rumi Herati Coriander Seeds
-
1 1/2 tsp Rumi Dill Seeds
1 tsp mustard seeeds
1 bay leaf, crushed
1/4 tsp ground turmeric
1/4 tsp crushed red pepper flakes
Directions
Cut the vegetables into snack-sized pieces. Tightly pack into a one quart jar or heatproof resealable container with a lid.
In a small saucepan, combine the vinegar, water and all of the spices. (For a sweeter pickle, add a pinch more sugar).
Bring to a boil over medium heat, whisking to dissolve the salt and sugar. Let gently boil for about 3-5 minutes until the salt and sugar are completely dissolved.
- Note: For a sweeter pickle, add one tablespoon of sugar during step 2.
- Pour the hot liquid over the vegetables in the jar(s).
Let cool completely. Then seal and let pickle in the refrigerator for about 1 day. Pickles will last refrigerated for about 1 month.