HHamutzimzmutzim (Israeli Pickled Vegetables) is a traditional Israeli recipe for a classic mixed vegetable pickle in a water, vinegar, sugar and lemon juice brine with turmeric. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Israeli Pickled Vegetables (Hamutzim).
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Ingredients:
1 head cauliflower (cleaned and separated into florets)
5 carrots, peeled and thinly sliced thin
1 head cabbage (cut into 3cm chunks)
2 turnips (peeled and sliced into 3cm long matchsticks)
2 red bell peppers (sliced)
3 jalapeño chillies (cut into chunks, depending on how spicy you want it, keep in mind that as it sits it gets spicier)
12 garlic cloves
2 lemons (washed well and thinly sliced)
3 1/2l water
1.125l vinegar
5 tbsp salt (coarse kosher)
250ml lemon juice
1 tbsp ground turmeric
Method:
Divide all the chopped vegetables, hot chillies, lemon slices and garlic cloves evenly between three large, sterilized, jars.
Bring the water to a boil then take off the heat. Add the salt, vinegar, lemon juice and turmeric to the water and mix well so that the salt dissolves completely. Taste the brine before adding it to the vegetables. You should taste the salt but it shouldn’t be overwhelmingly salty. It should have a nice salty taste and a good vinegar punch.
Making sure that the turmeric and salt are well incorporated, pour the water mixture into the jar making sure all the vegetables are submerged.
Let the mixture cool, cover and then refrigerate for at least 24 hours before eating. The longer it sits the better it tastes and the spicier it gets.
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