Egyptian Mixed Pickles Recipe

Name: Maha's Brunchs EGYPTIAN MIXED PICKLES Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 cups cauliflower florets (small); 2 cups carrots (peeled, cut into 2-3 inch sticks); 1 cups green beans (trimmed, halved if long); 1 cups turnip (or daikon radish, cut into sticks); 8 pieces garlic cloves (peeled, lightly crushed); 4 pieces fresh hot green chilies (serrano or similar, slit); 4 sprigs fresh dill sprigs (optional); 3 pieces bay leaves; 2 cups white vinegar (5% acidity); 2 cups water; 3 tbs kosher salt; 1 tbs granulated sugar; 2 tsp whole coriander seeds; 1 tsp whole mustard seeds; 1 tsp black peppercorns; 2 tsp dried crushed red pepper (or Aleppo chili flakes); 1 tsp ground cumin; 0.5 tsp ground turmeric; 0.25 tsp ground fenugreek (optional, for authentic slight bitterness); 2 tbs olive oil (optional, for sheen); 1 pieces sterilized 1-quart jar (or two 1-pint jars); 1 pieces small saucepan

Inspired by Maha's Brunch

Time1h

Serves6

SPICY & HOT

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Ingredients

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Vegetables & Aromatics

3 cups cauliflower florets (small)

2 cups carrots (peeled, cut into 2-3 inch sticks)

1 cups green beans (trimmed, halved if long)

1 cups turnip (or daikon radish, cut into sticks)

8 pieces garlic cloves (peeled, lightly crushed)

4 pieces fresh hot green chilies (serrano or similar, slit)

4 sprigs fresh dill sprigs (optional)

3 pieces bay leaves

Brine & Spices (Spicy & Hot Profile)

2 cups white vinegar (5% acidity)

2 cups water

3 tbs kosher salt

1 tbs granulated sugar

2 tsp whole coriander seeds

1 tsp whole mustard seeds

1 tsp black peppercorns

2 tsp dried crushed red pepper (or Aleppo chili flakes)

1 tsp Ground cumin

1/2 tsp Ground turmeric

1/4 tsp ground fenugreek (optional, for authentic slight bitterness)

2 tbs olive oil (optional, for sheen)

Equipment & Jars

1 pieces sterilized 1-quart jar (or two 1-pint jars)

1 pieces small saucepan

Method

Vegetables & Aromatics

Prepare vegetables

Wash all vegetables thoroughly. Cut the cauliflower into small florets about 1 inch across. Peel and cut carrots into 2–3 inch sticks. Trim green beans and halve if long. Cut turnip or daikon into sticks similar size to carrots so everything is uniform.

Blanch vegetables (to retain crunch)

Bring a large pot of salted water to a gentle boil. Blanch cauliflower and carrots for 1 minute, green beans for 30–45 seconds, and turnip for 30–45 seconds. Immediately transfer vegetables to an ice bath to stop cooking and preserve crunch. Drain thoroughly and pat dry with a clean towel.

Place the drained vegetables in the sterilized jar leaving about 1 inch headspace. Tuck in the garlic cloves, slit fresh chilies, dill sprigs (if using), and bay leaves among the vegetables.

Brine & Spices (Spicy & Hot Profile)

Toast whole spices

In a dry small skillet over medium heat, toast the coriander seeds, mustard seeds and peppercorns for 1–2 minutes until fragrant. Shake the pan frequently to prevent burning. Remove from heat and set aside.

Make the brine

In a small saucepan combine the white vinegar, water, kosher salt, and sugar. Add the toasted whole spices, crushed red pepper, ground cumin, ground turmeric, and ground fenugreek if using. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar dissolve (about 3–4 minutes). Remove from heat and let the brine cool for 3–5 minutes but keep it hot — not boiling.

Pour the hot brine over the packed vegetables in the jar, ensuring all vegetables are submerged. Leave about 1/2 inch headspace. If desired, pour the olive oil on top to create a thin sheen (this helps preserve color and flavor). Wipe the rim clean, seal the jar tightly, and let it cool to room temperature.

Once cooled, refrigerate the jar. For immediate eating, wait at least 24–48 hours so flavors develop; for best flavor and heat penetration, wait 5–7 days. Store refrigerated; these quick pickles will keep well for up to 6 weeks.

Equipment & Jars

Ensure jars and lids are sterilized by washing in hot soapy water and running through a dishwasher cycle or boiling jars and lids for 10 minutes. Use a clean funnel when packing if available to avoid spills and ensure a tidy rim before sealing.