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Parve
Easy
8-10 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
In my opinion, this is the most irresistible and delicious way to eat veggies! They’re a wonderful sidekick to every dish on the table, whether you’re serving lunch, brunch, or are just in a snack-y mood.
The reason so many people gravitate to chamutzim (pickled veggies) is because besides loving the taste, they realize that at the end of the day, it’s a guilt-free, healthy option to satiate that crave without feeling heavy afterward. It’s a real feel-good food that will add a healthy pop of color to your table.
These are very simple to make, but I do recommend using only fresh vegetables. It’s fun when each veggie is a different shape, so when cutting, you can follow the recipe or get creative! There’s nothing wrong with heart-shaped carrots…
6 cups water
1/2 cup oil, such as Manischewitz Grapeseed Oil
2 cups Gefen Vinegar
1/2 cup sugar
4 and 1/2 tablespoons Gefen Salt
1 jalapeño, sliced thin
8 cloves garlic, cut in half lengthwise
2 24-ounce (680-gram) containers fresh cauliflower florets, or 2 heads cauliflower, cut into smaller pieces
4 medium carrots, sliced
3 kohlrabies, cut in half and then into sticks
1 yellow bell pepper, cut into sticks
1 orange pepper, cut into sticks
1 red pepper, cut into sticks
2 large English cucumbers, sliced into thin circles (not too thin because they’ll fall apart)
Place the water, oil, vinegar, sugar, salt, jalapeño, and garlic in a large stock pot. Bring to boil. Add the rest of the ingredients and mix. Make sure all veggies are submerged in the liquid.
Remove from heat. Cover the pot and let rest for three hours.
Once cooled, transfer to a container or mason jar. Make sure liquid covers the veggies in the container. Refrigerate and enjoy!
Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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