Mixed Cocktail Pickles
The only pickling ratio you need: for every liter of water, four tablespoons of coarse salt, a teaspoon each of sugar and citric acid, and half a cup of white vinegar. Pack in any vegetables you like, pour over the brine, and let time do the work — perfectly salted, crunchy pickles in 10 days to two weeks.
A mixed pickle jar is the ornament of the Arab table and the companion to rich dishes. Here colourful vegetables — red cabbage, carrot, cauliflower and cucumber — come together in a simple brine of water, salt, vinegar and citric acid. The result is a crisp, tangy pickle you make at home, controlling its flavour and saltiness exactly as you like.
How to Prepare
Wash and cut your chosen vegetables and pack them tightly into a clean glass jar.
For every liter of water, dissolve 4 tbsp coarse salt, 1 tsp sugar and 1 tsp citric acid, then stir in ½ cup white vinegar.
Pour the brine over the vegetables until fully submerged.
Seal the jar and leave at room temperature for 10 days to 2 weeks.
Once tangy and crisp, move to the fridge and serve.
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Use a clean, dry jar and keep the vegetables fully submerged under the brine — anything above the liquid can spoil. A small weight keeps them down.
Ingredient Swaps
Vary the vegetables by season, such as turnip or hot chilli. | Replace the citric acid with extra white vinegar for the tartness. | Add garlic cloves or bay leaves inside the jar for flavour.
Common Questions
How do I keep the vegetables crisp?
Use fresh vegetables, keep the salt ratio right, and avoid sealing them in a warm brine.
When is the pickle ready?
Usually after several days at a moderate temperature, varying with the size of the pieces.
Why did a white layer appear?
It may be surface yeast from air exposure; make sure the vegetables are fully submerged and use clean utensils.
Should I sterilise the jar?
Yes, a clean, sterilised jar is essential for safe, long keeping.
How long does it last?
It keeps for weeks in a cool place, or in the fridge once opened.
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