Mideastern Pickles Two Recipes Turnip and Cauliflower
Discover the vibrant flavors of the Middle East with these two irresistible pickle recipes: tangy Turnip Pickles and spiced Cauliflower Pickles. Perfectly balancing tartness from white vinegar with aromatic spices like cumin, turmeric, and chili flakes, this recipe transforms simple vegetables into bold, zesty condiments. The turnips marry beautifully with beetroot, lending a gorgeous pink hue, while the cauliflower bursts with warm, earthy flavors. Quick to prepare and easy to customize, these homemade pickles are ready to enjoy in just a week of fermentation. Use them to elevate your mezze platter, complement grilled meats, or add a flavorful crunch to your favorite sandwiches. With their vibrant color, bold taste, and long shelf life, these pickles are a must-try for anyone looking to explore Middle Eastern cuisine!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 500 grams Turnips
- 1 small piece Beetroot
- 500 grams Cauliflower florets
- 1000 milliliters Water
- 250 milliliters White vinegar
- 3 tablespoons Salt
- 6 pieces Garlic cloves
- 1 piece Bay leaf
- 1 teaspoon Cumin seeds
- 1 teaspoon Chili flakes
- 1 teaspoon Turmeric powder
- 1 teaspoon Sugar
Instructions
1. Wash and peel the turnips. Cut them into thin wedges. Peel and slice the small beetroot into a few pieces. Set aside.
2. Separate the cauliflower into small bite-sized florets and wash thoroughly. Let them drain.
3. In a medium saucepan, combine the water, vinegar, and salt. Stir and bring the mixture to a gentle boil. Once boiling, remove from heat and allow it to cool to room temperature.
4. To prepare the turnip pickles: Layer the turnip wedges and sliced beetroot in a clean glass jar. Place 3 garlic cloves and the bay leaf between the layers.
5. Pour the cooled vinegar solution over the turnips and beetroot, making sure all the pieces are fully submerged. Seal the jar tightly.
6. To prepare the cauliflower pickles: In a bowl, toss the cauliflower florets with the cumin seeds, turmeric powder, chili flakes, and sugar. Pack the seasoned cauliflower into a glass jar and add the remaining garlic cloves.
7. Pour the cooled vinegar solution into the cauliflower jar, completely covering the florets. Seal the jar tightly.
8. Store both jars in a cool, dark place or in the refrigerator for at least 5-7 days to ferment and develop their full flavor.
9. Once fermented, the pickles are ready to serve. They can be kept in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
33 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 3.3 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 272 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
