Since the current topic is cucumbers I would like to share with you a recipe for pickling that might come in handy for those of you whose gardens seem to be overflowing with this particular green vegetable, or just for those of you who adore pickles and would like to try a new variety. Combine all of the spices and lightly crush with a mortar and pestle or the back of a spoon. The following is what my mother had to say about the home made Middle Eastern pickles of her childhood: “For the cucumber pickles my Mom used only salt and water…it was funny because she would put water, some salt (dissolving well), and then…she would add an egg…and keep adding salt and stirring until the egg floated to the top, and that would indicate the right amount of salt! Pickled Turnips are the most beautiful, overlooked, delicious pickle you’ll ever encounter. Ha ha ha.”, “Melt salt in water and strain. One of those staples, which is what I would like to talk about, is the Middle Eastern style pickle! In fact, although the preparation of Middle Eastern dishes vary from country to country, olives, olive oil, plain yogurt, garlic, salt, lemon, parsley, and mint seem to prevail as the quality standard ingredients and/or garnishes at most dinner tables. Lebanese pickle can be prepared with variety vegetables like Beetroot, Carrot, Cucumber…
Some of the vegetables that used to pickle is olives, cucumber, turnip, beets, cauliflower, pepper, lemon, cabbage, eggplant…. (For a more Eastern European pickle, you can eliminate the allspice, ginger, cinnamon, and cardamon and replace with dried hot pepper, more garlic, and dill or … My Mom would always buy two jars at a time because I could literally polish off half a jar in just one sitting! By the way, these pickles are often offered at lunch and dinner and add an extra ‘kick’ to the meal, or as a garnish for side dishes such as hummus. (For a more Eastern European pickle, you can eliminate the allspice, ginger, cinnamon, and cardamon and replace with dried hot pepper, more garlic, and dill or dill seed.) I used to know how much salt to water, but now I have to use an egg again. I don’t remember exactly how long they are kept in the jar, but it shouldn’t be much more than 10-14 days (until tender and juicy).”, And that’s pretty much it! Following her mother’s recipe is one that comes out of an old Middle Eastern cookbook that she has. Pickled Turnips are the pickle of the Middle East, vinegary, a bit of heat and completely addicting and they are the perfect complement to your favorite gyro, falafel, roast chicken or kebab. Place the cucumbers in two wide-mouthed quart jars. And the addition of ginger, cardamon, and cinnamon gives the pickles a subtle Middle Eastern flavor. The same or similar pickling recipes are also used to pickle other vegetables such as turnips, cauliflower, and carrots which are also used to add extra flavor to a meal and/or as a colorful garnish for certain dishes. As a vegetarian, one aspect that I find wonderful about Middle Eastern food is that its repertoire includes an array of colorful dishes, both meat and vegetarian, which are often eaten in combination with each other at the dinner table. If you follow some recipes, making pickles can consume countless hours. (The egg version is particularly fun!)