“Hi Marlene,
We love your site. I thought your followers would appreciate this colorful array of pickled vegetables. My mother gave us this recipe long ago and prided herself on the perfect proportions of water to vinegar to salt. She used to make all of her children a huge mason jar full of peppers every Passover. I now do the same.
Happy holiday and I hope you share this with your followers.
Arleen Morano
Thanks Arleen for sharing your family recipe with us! Marlene
Syrian Style Pickles
Ingredients
- Mason Jar
- 5 c water
- 1 c white vinegar
- 1/2 c kosher salt
- 18 peppers, sliced
- celery, sliced into 3 inch sticks or on the diagonal
- carrots sliced long or on the diagonal
- lots of garlic cloves
- 2 cauliflower, sliced with the stem
- 1 beet for each jar, sliced
- dill
- 1 tsp oil
Instructions
- Pile each type of sliced vegetables into separate mason jars layering with garlic.
- Top with a sprinkle of dill.
- 5 c water
- 1 c vinegar
- 1/2 c kosher salt
- Add 1 tsp oil leave out for 1 day, and then put in fridge
add
For the cauliflower and turnips: Add sliced beets for color and top with dill.
These pickles take about three to five days to fully develop flavor.
p.s. don’t miss the newest table setting ideas and easy healthy recipes weekly to your inbox! CLICK HERE to subscribe!
The note after the instructions mentions turnips, but turnips are not in the ingredient list. How many please?
How many jars will this make?
Pickled anything is so delicious!
The colors of the veggies are gorgeous.
I went to Mr Broadway with DH and I tried picked cauliflower – oh my goodness it was so good! I might need to think about this a bit more!
My favorites are cauliflower and cabbage! love this post!
I’m pickling lemons at home at the moment. Love preserving things at home.
i love making pink pickled turnips like this! my favorite.
This is fantastic! Definitely going to try this at home!
great recipe. my mom pickles lemons similarly as well.