Israeli Yellow Mixed Pickles

Israeli pickle


  • 1 small cabbage
  • 1 cucumber
  • 1 small cauliflower
  • 2 carrots
  • 1 red capsicum
  • 3 limes
  • 18 cloves garlic, peeled and mashed
  • 1 green chili
  • ½ cup vinegar
  • 1/3 cup rock salt
  • 10 grains english pepper
  • 1 tsp turmeric
  • 4 bay leaves


Its best to use a bowl or jar with a lid, which can be pressed to make a vacuum. This should be sterilized by cleaning with boiling water and then allowing to dry.

In another bowl mix salt with a bit of boiling water. Then add 2 liters normal water. Keep aside.

In the vacuum jar or a bowl make layers of vegetables adding the leaves in the middle. Add vinegar, peppers, turmeric, and then add water till all the vegetables are covered. Turn over the contents of the jar everyday. It will be ready in approximately 3 days depending on the temperature. It can be stored in the fridge once ready.


A similar pickle can be made by using the larger green chilies.