Name: Middle Eastern Pickles
Ingredients: 3/4 - 1 lb. assorted vegetables, such as cucumber, carrots, beets, cauliflower, green beans, etc.; 1 cup apple cider or distilled white vinegar; 1 cup water; 3 Tbsp granulated sugar; 2 Tbsp kosher salt; 1 1/2 tsp Rumi Herati Coriander Seeds; 1 1/2 tsp Rumi Dill Seeds; 1 tsp mustard seeeds; 1 bay leaf, crushed; 1/4 tsp ground turmeric; 1/4 tsp crushed red pepper flakes

RECIPES

Middle Eastern Pickles

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We've come to the conclusion that pickled vegetables truly are the best vegetables. Soft, but not mushy, loaded with bright vinegar and aromatic spices, there's not much that isn't enhanced by a bright, crunchy, pickle-y finish.

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Middle Eastern Pickles

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Ingredients

3/4 - 1 lb. assorted vegetables, such as cucumber, carrots, beets, cauliflower, green beans, etc.
1 cup apple cider or distilled white vinegar
1 cup water
3 Tbsp granulated sugar
2 Tbsp kosher salt
1 1/2 tsp Rumi Herati Coriander Seeds
1 1/2 tsp Rumi Dill Seeds
1 tsp mustard seeeds
1 bay leaf, crushed
1/4 tsp ground turmeric
1/4 tsp crushed red pepper flakes

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Directions

Cut the vegetables into snack-sized pieces. Tightly pack into a one quart jar or heatproof resealable container with a lid.
In a small saucepan, combine the vinegar, water and all of the spices. (For a sweeter pickle, add a pinch more sugar).
Bring to a boil over medium heat, whisking to dissolve the salt and sugar. Let gently boil for about 3-5 minutes until the salt and sugar are completely dissolved.
Note: For a sweeter pickle, add one tablespoon of sugar during step 2.
Pour the hot liquid over the vegetables in the jar(s).
Let cool completely. Then seal and let pickle in the refrigerator for about 1 day. Pickles will last refrigerated for about 1 month.