Pickles Recipes

Pickles Recipes

• Rita Feghaly Moussa
• November 24, 2017

 

Indulge in home made pickles, you and your family will love them, as you will enjoy making them as well. Pickles are a great source of Probiotics, that we all need at every meal.

Mixed Vegetable Pickles:

Ingredients:

Glass Jars (medium size)

Mixed organic vegetables(cucumbers, carrots, cauliflowers, cabbage…).

Organic white grape vinegar

Organic garlic (peeled)

Organic chili pepper (fresh)

Olive oil

Water

Bay leaves

Dill (fresh)

Himalayan salt (coarse)

Black Pepper (whole)

Method:

1. Boil water, as much as needed depending on the size and number of the jars. Always add a bit more than expected.
2. Turn off the heat.  Dissolve the salt in the boiled water and let it cool (2 tablespoons for each 1.5 L)
3. Wash the vegetables and cut them as desired.
4. Put in each jar: 4 peppercorns (whole), 2 garlic cloves (peeled), 1 chili pepper (or more if you like it spicy), a piece of dill (fresh).
5. Put the vegetables in the jars, squeeze them in, leaving minimum gap in between.
6. Fill 10% of each jar with the vinegar.
7. Add the salty water (room temperature) to fill each jar.
8. Top with a tablespoon of Olive oil, and 2 bay leaves.
9. Close the jars very tight, and leave them in a dark, dry and cool place for 2 weeks.
10. Once you open the jar, it would be better to refrigerate.

Enjoy!

Turnip pickles:

Ingredients:

Glass Jars (medium size)

Organic turnips (sometimes I mix with cauliflower in one jar)

Organic beetroots

Organic white grape vinegar

Organic chili pepper (fresh)

Olive oil

Water

Bay leaves

Himalayan salt (coarse)

Black Pepper (whole)

Method:

1. Boil water, as much as needed depending on the size and number of jars. Always add a bit more than expected.
2. Turn off the heat.  Dissolve the salt in the boiled water and let it cool (2 tablespoons for each 1.5 L)
3. Wash the vegetables, peel and cut them as desired.
4. Put in each jar: 2 peppercorns (whole), 1 chili pepper (or more if you like it spicy).
5. Put the turnips in the jars, adding few pieces of beetroots, squeeze them in, leaving minimum gap in between.
6. Fill 10% of each jar with the vinegar.
7. Add the salty water (room temperature) to fill each jar.
8. Top with a tablespoon of Olive oil, and 2 bay leaves.
9. Close the jars very tight, and leave them in a dark, dry and cool place for 2 weeks.
10. Once you open the jar, it would be better to refrigerate.

Enjoy!