Turkish cuisine · Salads & Mezze

Mixed Pickled Vegetables

Mixed pickled vegetables of cucumbers, peppers, carrots, cabbage and garlic for the mezze table.

Ingredients · for 8 servings

• 400 g cucumber
• 300 g green pointed peppers
• 200 g carrot
• 300 g white cabbage
• 1 head garlic
• 500 ml wine vinegar
• 1 l water
• 50 g coarse salt
• 1 tbsp black peppercorns
• 1 tsp chickpeas

Instructions

1. Wash all the vegetables thoroughly: halve the cucumbers depending on size, prick the pointed peppers several times with a fork, peel the carrots and cut into batons, cut the white cabbage into thumb-wide strips.
2. Break the head of garlic into cloves and peel; rinse a clean 2-liter jar with boiling water and let it dry.
3. Bring the water with the coarse salt to a boil until clear, remove from the heat and stir in the vinegar; let the brine cool completely.
4. Pack the vegetables tightly into the jar with garlic, peppercorns and the chickpeas, pressing down firmly with the handle of a spoon.
5. Pour in the cold brine to 1 cm below the rim so everything is covered, and seal the jar tightly.
6. Leave to ferment in a cool, dark place for 10–14 days until the peppers lose their color and the vegetables taste tangy, then serve in small bowls with mezze and meat dishes.