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  Added: Apr 11, 2006  •  Visited (580)  •  Print version Print this recipe (56)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Pickled Vegetables
What You Need:
  • 4 cups red or wine vinegar
  • ¼ cup salt
  • 3 medium-sized celery stalks, trimmed and with leaves' removed, cut into strips about 1½ inches long and ¼ inch wide (1 cup)
  • 2 medium-sized carrots, scraped and cut into strips 1½ inches long and ¼ inch wide (1 cup)
  • ½ pound medium-sized white turnips, peeled and cut into strips 1½ inches long and ¼ inch wide (1 cup)
  • 1 small zucchini (about ½ pound), peeled and cut into strips 1½ inches long and ¼ inch wide (1 cup)
  • ½ pound cauliflower, separated into flowerets

  • How To Cook:
    1. Combine the vinegar and salt in a deep bowl and stir with a wooden spoon until the salt dissolves.

    2. Add the celery, carrots, turnips, zucchini and cauliflower, and turn them about to coat them well.

    3. With a slotted spoon, transfer the vegetables to two 1-quart canning jars, dividing the mixture evenly between them.

    4. Pour the brine into the jars, cover tightly with lids, and let the vegetables pickle at room temperature for 5 days before serving.

    5. They may then be kept for 2 or 3 weeks, either in the refrigerator or at room temperature.

    6. Meh-lakh is usually served as an accompaniment to aperitifs.
    Serving Size: about 2 quarts
     This recipe is also available in:
    Cuisine » Africa » Tunisian
    Main Ingredient » Vegetables » Celery
    Main Ingredient » Vegetables » Carrot
    Main Ingredient » Vegetables » Turnip
    Dish » Marinades & Pickles


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