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Pickled Vegetables
(Meh-lakh)
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| What You Need: |
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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
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| How To Cook: |
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1. Combine the vinegar and salt in a deep bowl and stir with a wooden spoon until the salt dissolves.
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2. Add the celery, carrots, turnips, zucchini and cauliflower, and turn them about to coat them well.
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3. With a slotted spoon, transfer the vegetables to two 1-quart canning jars, dividing the mixture evenly between them.
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4. Pour the brine into the jars, cover tightly with lids, and let the vegetables pickle at room temperature for 5 days before serving.
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5. They may then be kept for 2 or 3 weeks, either in the refrigerator or at room temperature.
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6. Meh-lakh is usually served as an accompaniment to aperitifs.
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| Serving Size: about 2 quarts |
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