Pickled Vegetables

This is a great addition to any meal, and it is so easy to prepare. I got the recipe from my friend Malka Birav – this is one of many excellent recipes that Malka has shared with me through the years.

You can use any combination and any amount of different colored vegetables for this recipe.
I usually use combinations of sliced carrots, sliced red peppers, sliced yellow peppers, a few cloves of garlic, some celery and celery leaves, cauliflower flowerettes, kohrabi, white (light green) cabbage.

Once prepared, it keeps very well in the refrigerator, and can be added as an accompaniment to any meal, without last minute preparation.

Ingredients:

Vegetables

• kohlrabi peeled and sliced
• carrots peeled and sliced into rounds
• cauliflower flowerettes (small)
• red peppers sliced
• yellow peppers sliced
• white (light green) cabbage cut into pieces
• a few cloves of garlic
• celery (a few stalks cut into 2 cm (1 inch) pieces
• celery leaves
• a small piece of hot green pepper (sliced)
• small shallot cut into a few pieces

• white vinegar
• salt
• a teaspoon or Tablespoon of canola oil

Preparation:

1. Wash and slice or cut all vegetables you intend to use for the pickled vegetable recipe.
2. Put all the vegetables into a large glass bowl.
3. Over this, pour white vinegar till about 1/3 or 1/2 covered.
4. Add salt and canola oil.
5. Toss with two spoons.
6. Leave out on the counter for a few hours. Every 15 minutes or half hour, give it a stir with the two spoons, so that all the vegetables end up being coated by the vinegar and salt.
7. Taste and adjust seasonings; you may need some more vinegar and/or salt.
8. After a few hours, taste again, adjust seasonings, put into a glass jar or covered glass box, and refrigerate.
9. It is best to prepare these pickled vegetables at least a few hours or a day in advance of eating.
   Once ready, they can be stored in the refrigerator for several days.