Middle Eastern Pickled Vegetables – Crunchy, Zesty, and Easy to Make
Bright, bold, and bursting with flavor – these homemade pickled vegetables are a Mediterranean essential.
This easy recipe delivers a vibrant mix of crunchy cucumbers, carrots, cauliflower, and more — all infused with aromatic Middle Eastern spices. Whether served on a mezze platter, tucked into a sandwich, or enjoyed straight from the jar, these pickles bring zesty, tangy magic to every bite.
The secret? Our “In A Pickle” spice mix. This turmeric-rich blend gives the brine its gorgeous yellow hue and a uniquely savory flavor with a citrusy twist. Plus, turmeric adds a natural anti-inflammatory boost. In just a few steps, you’ll have crisp, colorful pickles that rival anything store-bought — but with more character, more spice, and way more crunch.
Perfect for parties, everyday snacks, or adding brightness to your Mediterranean meals.
- Vegetarian, Vegan, Gluten-Free
- , Veggies
- , Salads
- , Mediterranean, Middle Eastern
Prep Time:
10-15 minutes
Cook Time:
24-28 hours
Serves:
Up to you!
Ingredients
Jars: about 50 oz. (1.5 liter)total
5 Garlic cloves, rough slices
1 large carrot, sliced
Kohlrabi, 1/2 sliced
1/4 green cabbage, 1/2-1 inch slices
1/3 cauliflower, cut into small florets
1 red pepper, julienned
1 Jalapeño, deseeded and sliced
** get creative, and feel free to switch up your veggies with whatever you find in season
Brine:
1 cup Vinegar (white wine, apple cider, or regular)
3 cups water
1 Tbsp Kosher salt (or any salt)
1-2 tsp sugar
1 1/2 tsp IN A PICKLE spice blend, OR turmeric with 1/2 tsp peppercorns
Directions
1. Prep your jars: clean with warm soapy water, place in a clean sink and carefully pour boiling water to the top.
2. Prep your veggies and place them tightly in the jar, mixing and alternating between the vegetables. Make sure you leave about 1 inch of room at the top to cover with your brine.
3. Place all brine ingredients in a small pot, and bring to boil on medium-high heat while stirring.
4. Once boiling, very carefully pour the brine in the jars, until vegetables are fully covered. Make sure to protect your counters since hot turmeric can stain everything. Either do it in the sink, or over a baking sheet.
5. Keep the jars open and let them cool for about 20 minutes. Once cool to touch, close the jars tightly and place in the fridge. Your pickles will be ready in 24-48 hours!
In This Recipe
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