Lebanese Mixed Pickles

Instructions

1. In a large bowl, combine the cauliflower, carrot, cucumber, turnip, bell peppers, radishes, and garlic cloves. Toss everything together to mix well.

2. In a saucepan, combine water, vinegar, salt, sugar, bay leaf, coriander seeds, mustard seeds, and black peppercorns. Bring the mixture to a boil over medium heat, stirring occasionally until the salt and sugar are fully dissolved.

3. Once the brine is boiling, remove it from the heat and let it cool slightly for about 5 minutes.

4. Carefully pour the warm brine over the mixed vegetables in the bowl, ensuring they are fully submerged. Cover the bowl with a clean towel or plastic wrap.

5. Allow the pickles to cool to room temperature, then transfer them to a sterilized glass jar with a tight-fitting lid. Make sure the vegetables are completely submerged in the brine.

6. Seal the jar and store it in the refrigerator for at least 24 hours before enjoying the pickles. The longer they sit, the more flavorful they will become.

7. Serve your Lebanese mixed pickles as a side dish, a topping for sandwiches, or as a tasty snack on their own. Enjoy the crunchy texture and vibrant flavors!