Best 2 Mideastern Pickles Two Recipes Turnip And Cauliflower Recipes

In the rich tapestry of Middle Eastern cuisine, pickles hold a special place, tantalizing taste buds with their vibrant flavors and textures. Two beloved and traditional recipes, turnip and cauliflower pickles, stand out as culinary gems. Whether adorning a mezze platter, accompanying grilled meats, or adding a tangy kick to salads, these pickles capture the essence of Middle Eastern culinary heritage. Embark on a delightful journey as we delve into the secrets of these two iconic recipes, exploring the unique ingredients, techniques, and traditions that bring them to life.

Here are our top 2 tried and tested recipes!

MIDEASTERN PICKLES TWO RECIPES TURNIP AND CAULIFLOWER

Mideastern Pickles Two Recipes Turnip and Cauliflower image

After many many years of fiddling with these, they are finally just like the ones in the middle eastern restaurants. You can make lesser amounts by dividing the recipes in half, but I make the large jars because everyone loves them.

Provided by Leos Mom

Categories Very Low Carbs

Time 1h

Yield 1 large jar, 40 serving(s)

Number Of Ingredients 11

Ingredients

5 -6 large turnips
1 medium beet
5 cups water
2 1/2 cups white vinegar
2 1/2 tablespoons kosher salt
1 large head cauliflower
1/2 head cabbage
6 1/4 cups water
5 tablespoons kosher salt
3 1/4 cups white vinegar
2 1/2 teaspoons curry powder

Steps:

For the turnip pickles. Brush the turnips clean and remove any spots but keep the colored skin as much as possible. Clean and peel the beet.
Cut the turnips and beet into 2 inch pieces about 1/4 inch thick. Pack the turnips into a large jar with pieces of the beet placed every other layer. Make the brine with the 5 cups water, 2 1/2 cups white vinegar and the 2 1/2 Tablespoons kosher salt. Heat just until the salt is dissolved, just before boiling. Pour the brine over the turnips and beets, allow to cool, then store in the refrigerator. They are ready to begin eating in a couple days and keep for several weeks.
For the cauliflower / cabbage pickles. Wash the cauliflower and cut into bite sized pieces. Wash the cabbage and cut into 2 inch pieces. Layer the cauliflower and cabbage, mixed, in a very large jar. Make the brine with the 6 1/4 cups water, 5 Tablespoons kosher salt and 3 1/4 cups white vinegar - AND the 2 1/2 teaspoons curry powder.
Heat the brine until just the boiling point, then pour over the cauliflower and cabbage in the jar. Allow to cool. Refrigerate. They are ready to eat in a couple of days, and keep for several weeks.

MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES!)

Middle Eastern Pickled Turnips (Pink Pickles!) image

Easy Middle Eastern pickled turnips and beets take just 10 minutes to prepare thanks to the no-boil brine! Perfectly tangy, slightly sour, and so crunchy, you'll love eating these pink pickles with pretty much any Middle Eastern meal! I love them for brunch with some boiled eggs and labneh, chopped and sprinkled onto salads, and stuffed into pita sandwiches with falafel or shawarma.

Provided by Suzy Karadsheh

Categories Condiment

Time 10m

Number Of Ingredients 6

Ingredients

3 cups distilled water, (see note if you want to use tap water)
¼ cup kosher salt, (do not use table salt)
1 cup distilled white vinegar
2 large turnips, (about 2 pounds, peeled and cut into ½-inch-thick batons)
1 small beet, (peeled and cut into 1/2 -inch-thick batons)
Dried red chile peppers or red pepper flakes, (optional, to your liking)

Steps:

Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.
In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chile peppers (or red pepper flakes), if using.
Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
Cover the jar tightly and refrigerate for 5 days before using.

Nutrition Facts : Calories 20.9 kcal, Carbohydrate 4.1 g, Protein 0.6 g, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 1812.9 mg, Fiber 1.2 g, Sugar 2.5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

Tips:

For the best results, use fresh, firm vegetables.
Make sure to cut the vegetables into uniform pieces so that they pickle evenly.
Use a clean, sterile jar for storing the pickles.
Follow the recipe instructions carefully to ensure that the pickles are properly preserved.
Store the pickles in a cool, dark place for at least 2 weeks before eating.

Conclusion:

Middle Eastern pickles are a delicious and versatile way to add flavor and variety to your meals. With a variety of spices and vegetables to choose from, there's a pickle recipe out there for everyone. So next time you're looking for a new side dish or condiment, give Middle Eastern pickles a try. You won't be disappointed!

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