Vegetable Pickles (شور)

No meal is considered complete without a bowl of vegetable pickles

Ingredients

Makes three 1-kg pickle jars

1 Kg cauliflower crown

1 lb carrots

1 lb celeries

3 large garlic cloves

6 Table spoons vinegar

6 Table spoons salt

2 Table spoons dried dill

3 Hot peppers (optional)

Select three 1-litre clean air tight glass jars

Wash and dry vegetables.

Cut celeries and carrots in ½ inch

Split cauliflower crown into 1-inch crownets.

Mix vegetables and place them in jars. Use your thumb to press them down to the jar.

Add 2 table spoons salt and 2 table spoons vinegar into every jar. Salt and vinegar act as an antibacterial agent.

Boil water and pour it over vegetables until jars are full.

Tight the jar lids immediately.

Place the jars upside down in a plate and make sure they are air tight and there is no leakage.

Pickles are ready to serve after being stored in a cool dry place for two or three months.