Israeli Pickled Vegetables

Israeli Pickled Vegetables (Hamutzim - the Hebrew plural for "sour") are a staple at lunch, dinner or for a snack. In South Florida, where I reside, almost every Israeli or Shawarma restaurant provides pickled vegetables or has a pickled vegetable bar.

Provided by: Kosher Cowboy

Categories: Appetizer and Snack Vegetables

Time: 45 min

Yield: 24 servings

Number Of Ingredients: 13

Reviews:

Ingredients:

Prep Time

15 mins

Cook Time

2:35 hours

Total Time

1:23 hours

1 head cauliflower (cleaned and separated into florets)
5 carrots (peeled and sliced thin)
1 head cabbage (cut into 1-2" chunks)
2 turnips (peeled and sliced into 1 inch matchsticks)
2 red peppers (sliced)
3 jalapeno peppers (cut into chunks, depending on how spicy you want it, keep in mind that as it sits it gets spicier)
12 cloves garlic
2 lemons (washed well and thinly sliced)
3½ quarts water
4½ cups vinegar
5 Tbsp salt (coarse kosher)
1 cup lemon juice
1 Tbsp ground turmeric
Steps:
Place all the chopped vegetables, hot peppers, lemon slices and garlic cloves in a large jar(s).
Bring 3-1/2 quarts of water to a boil and remove from stove.
Add the salt, vinegar, lemon juice and turmeric to the water and mix well so that the salt dissolves completely. *Taste the brine before adding it to the vegetables. You should taste the salt but it shouldn't be overwhelmingly salty. It should have a nice salty taste and a good vinegar punch.
Making sure that the turmeric and salt is well incorporated, pour the water mixture into the jar making sure all the vegetables are submerged.
Let the mixture cool, cover and then refrigerate for at least 24 hours before eating. The longer it sits the better it tastes and the spicier it gets.