Shared by Hedai Offaim
Shared by Hedai Offaim
Msayer (Pickled Vegetables)
Yield: 6 - 8 cups
Msayer (Pickled Vegetables)
Yield: 6 - 8 cupsThis recipe was shared by Hedai Offaim. Read more about his family in "Hedai Offaim’s Table Is Always Open — And Covered with the Bounty of Israel" and try his recipes for white shakshuka with labneh, cherkessian cheese, and corn latkes.
You can easily substitute any fresh, seasonal vegetables of your choice, such as kohlrabi, celeriac, or peppers.
Ingredients
- ½ small head of cauliflower, trimmed and cut into bite-sized florets
- 1 small bulb of fennel, trimmed and cored, cut into 2-inch-long by ¼-inch-wide petals
- 1 small turnip, peeled, halved, and cut into ½-inch-thick wedges
- 1 bunch medium radishes, trimmed and halved
- 4 stalks of celery, trimmed and cut into 1-inch pieces
- 3 medium carrots, peeled and cut into 1-inch pieces
- 8 to 10 large cloves of garlic, crushed and peeled
- ¼ cup lemon juice (about 2 lemons)
- 1 teaspoon kosher salt, plus more to taste
- ¼ cup olive oil
Preparation
Step 1
Combine the vegetables in a large bowl with the garlic, lemon juice, and 1 teaspoon of salt. Toss to coat and let sit for 30 minutes to soften slightly. Toss with the olive oil and season to taste. Transfer to a large platter and serve immediately.
