Israeli Yellow Mixed Pickles

Israeli pickle


  • 1 small cabbage, roughly shredded
  • 1 cucumber, cut into batonnets
  • 1 small cauliflower, cut into large florets
  • 2 carrots, cut into batonnets
  • 1 red capsicum, sliced
  • 4 bay leaves
  • cup unrefined salt
  • 3 limes, juiced
  • 18 cloves garlic, peeled and minced
  • 1 green chilli, chopped
  • ½ cup vinegar
  • 10 whole black peppercorns
  • 1 tsp turmeric powder


Prepare a large jar with a lid, which should be sterilized by submerging in boiling water and then allowed to dry.

In a large mixing bowl, mix salt with half to one cup of boiling water. Then add 2 litres of room temperature water. Add the lime juice, garlic and chilli. Stir & keep aside.

Place the vegetables in the jar by making layers and adding the bay leaves in between the layers. Add vinegar, peppercorns, turmeric, and add the water mixture until all the vegetables are fully covered. Allow to ferment for 3 days at room temperature, check in 2 days. Stir well the contents of the jar everyday. Store in the refrigerator once ready, for up to a month.


A similar pickle can be made by using the larger variety of green chillies.


Consume in small quantities as this recipe is high in salt.