275. Mixed Pickles

What do you do when you have an abundance of vegetable crop?
Thank God for your blessings.
And then? Make pickles of course!
This is a pickle recipe (طرشي مشكل) I picked up from my dear brother-in-law, who is a fantastic cook.
You can really use anything you happened to have an had: the recipe is very forgiving.

The vegetables listed below are what I used, but this will probably change every time I make this, so get creative.
My only lament is that I didn't have any dried garlic specific for pickling on hand, it would have been great in here. Another time perhaps.

Ingredients:

1 head cauliflower
1/2 head cabbage
4 cucumbers (small)
3 carrots
1 red capsicum
1 yellow capsicum
1 green capsicum
4 turnips
3 heads garlic
3 Tbsp turmeric
3 Tbsp curry powder
2 Tbsp peppercorns
1/2 cup salt
1 cup salt, extra
2 Tbsp sugar
6 cups water
2 cups white vinegar

Method:

Wash and dry all the vegetables.
Bring the water, vinegar, sugar, and cup of salt to a boil, set aside to cool.
Separate the cauliflower into florettes.
Cut the cabbage into rough squares.
Cut the cucumber and carrots into rough slices.
Cut the turnip into wedges.
Cut the capsicums into rough dice.
Peel the garlic and separate into cloves.
In a large bowl or plastic basin, put all the vegetables, turmeric, curry, peppercorns, and half cup salt; mix to evenly distribute.
Let sit at least 6 hours, during which the salt would have softened the vegetables and the other flavors developed.

Rinse and drain the vegetables, no need to dry. There will be some curry reside: no problem.
Put tall the vegetables, tightly packed, in a large sterile jar.
Pour the cooled water-vinegar mix over the vegetables in the jar to completely cover by an inch or more.

Set aside in a cool dark place for 14 days.
Store in the refrigerator, and take out as needed.
The jar, if stored properly, will easily keep in the refrigerator for several months.
Perfect in sandwiches and as an accompaniment to grilled meats

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