Middle Eastern Pickled Vegetables

Choice of Vegetables

2 pounds [1 kilo] small cucumbers

2 pounds [1 kilo] halved or quartered green tomatoes

2 pounds [1 kilo] green peppers, seeded and sliced

2 pounds [1 kilo] carrots, sliced or cut into cubes

2 pounds [1 kilo] celery, cut into cubes

2 pounds [1 kilo] turnips, quartered

2 pounds [1 kilo] blanched whole okra

1 cauliflower, cut into florets

1 head green cabbage, cut into chunks

Pickling liquid:

4 to 5 cloves garlic, halved

1 tablespoon pickling spices or sprinkle of hot red pepper flakes (optional)

4 cups [2 liters] water

1/2 cup [1/4 liter] distilled white or cider vinegar

3 tablespoons kosher salt

Fill sterilized wide mouthed jars with the vegetable of choice and divide the garlic and, if desired, pickling spices or red pepper between the jars.

Bring the water to a boil in a large nonreactive saucepan over medium heat. (Do not use iron, copper, or brass.) Add the vinegar and salt and stir with a wooden spoon until the salt dissolves.

Add the hot liquid to the jars. Let cool and discard the garlic. Close the jars tightly. For crisp vegetables, refrigerate immediately and let sit at least 24 hours; for softer vegetables, leave in a cool, dark place for 2 days, then refrigerate.

Yield: 4 pints

This is from "The World of Jewish Cooking," by Gil Marks.