Pickled Vegetables in Vinegar and Salt

Homemade pickled vegetables prepared within 24 hours

  • AppetizersType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 14Serving/Unit


Carrot, 5 medium units
peeled and sliced
Cabbage, 1 medium unit
Fennel, 3 heads
Kohlrabi, 1 medium unit
without peel
Red pepper, 1 medium unit
Yellow pepper, 1 medium unit
Green hot pepper, 4-6 medium units
to taste
Garlic, 3 cloves
Lemon, 4 medium units
sliced, with peel
Water, 18 cups
Salt, 18 flat teaspoons
to taste
vinegar 5%, 6 cups
natural, to taste
lemon juice, 2 cups
canned or freshly squeezed, to taste
Turmeric, 3 flat teaspoons
only for color, optional, to taste


1. Boil the sliced carrots in water for about 15 minutes and strain.
2. Cut all the vegetables (cabbage, fennel, kohlrabi and peppers) into strips, hot pepper into slices, peel the garlic and slice the lemon.
3. Place in a container (preferably made of glass or hard plastic) up to 4 cm (1.5 inches) below the cap.
4. Prepare the liquids (according to the size of 3 cups) - put in a bowl 3 cups of boiling water, 3 teaspoons of salt, 1 cup of vinegar, 0.33 cup of the lemon juice and 0.5 teaspoon of turmeric. Stir until everything dissolves, pour into the jar and repeat until the jar is full.
5. Close the cap, cool (2-3 hours) and refrigerate for 24 hours.
6. The pickles are ready.
7. Bon appetite (:

Total time: 1-2 days

Equipment: sealed container (glass or hard plastic).

My husband Dror is responsible for this recipe - he is the “pickle chef” (I just helped him cut). The amounts of water, canned lemon juice, turmeric, vinegar and salt can be varied based on the size of the jar and based on the amounts of vegetables you choose to use (meaning that if you compress more vegetables in a dish, less liquid will be needed and vice versa). The pickles can be refrigerated for 2- 3 months.

Nutritional Values Serving/Unit 100 Grams
Calories 132 cal 17 cal
Proteins 5 g 1 g
Carbohydrates 33 g 4 g
Fat 1 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Sarit Mabrucha Recipe by Sarit Mabrucha
Pickled Vegetables in Vinegar and Salt
Vegan pickled vegetables in a jar