Go Back
Three jars of Israeli pickles, one with cauliflower, one with cucumbers, and one with red onion.
Print Recipe
4.29 / 7 votes

Israeli Pickles

These Israeli pickles boast a Middle Eastern flair and turn out lovely pickled cauliflower, cucumbers, and red onion. Each ingredient is preserved in a different spiced vinegar mixture.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Sides
Cuisine: Israeli
Servings: 16 servings (about 1/4 cup)
Calories: 46

Ingredients

For the pickled cucumbers

  • 2 1/2 cups cold water
  • 1 1/2 cups distilled white vinegar
  • 1/2 cup granulated sugar
  • 1/4 cup kosher salt
  • 1 small yellow onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon dill seeds
  • 6 to 8 Kirby cucumbers, sliced into thin rounds

For the pickled cauliflower

  • 2 1/2 cups cold water
  • 1 cup distilled white vinegar
  • 3/4 cup granulated sugar
  • 1 1/2 tablespoons chaat masala or amba spice mix
  • 1 tablespoon kosher salt
  • 1 pinch ground turmeric
  • 1 large head cauliflower
  • 1 1/2 teaspoons nigella seeds
  • 1 garlic clove

For the pickled red onions

  • 4 small red onions, thinly sliced
  • 1 small red beet, sliced into paper-thin rounds
  • 1 bay leaf
  • 1 star anise
  • 1 cinnamon stick
  • 2 cups distilled white vinegar
  • 1 cup granulated sugar
US - Metric

Instructions

Make the pickled cucumbers

  • In a small saucepan, combine the water, vinegar, sugar, and salt. Bring to a boil and stir until the sugar is completely dissolved. Remove from the heat and let cool to room temperature.
  • In a large bowl, mix the onion, garlic, mustard seeds, turmeric, dill seeds, and cucumbers together. When the vinegar mixture has cooled, pour it over the cucumbers and stir well to combine.
  • Transfer the pickles to a 1-quart glass jar. Cover and stash in the back of the fridge for at least 1 week. The pickles will keep, refrigerated, for up to several weeks.

Make the pickled cauliflower

  • In a small saucepan, stir together the water, vinegar, sugar, chaat masala or amba, salt, and turmeric. Bring to a boil and stir until the sugar is completely dissolved. Remove from the heat and let cool to room temperature.
  • Meanwhile, trim the cauliflower into small florets and place in a 4-pint glass jar. Pour the cooled vinegar mixture into the jar and then toss in the nigella seeds and garlic. Cover and stash in the back of the fridge for at least 1 week. The pickles will keep, refrigerated, for up to several weeks.

Make the pickled red onions

  • Cram the onions, beet slices, bay leaf, star anise, and cinnamon stick in a 1-quart glass jar.
  • In a small bowl, whisk together the vinegar and sugar. Pour it over the jumble of onions and other ingredients in the jar. Cover and stash in the back of the fridge for at least 1 week. The pickles will keep, refrigerated, for up to several weeks.

Nutrition

Serving: 1serving | Calories: 46kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 460mg | Fiber: 2g | Sugar: 6g