Pickled Vegetables with my Anti-Inflammatory Twist

After mentioning pickled Jerusalem Artichokes in my previous article, many of you emailed and messaged asking for my personally tried and tested recipe… so here it is!

This is the recipe my grandmother taught my mum (with her Iranian/Persian influence), and since, my mum has slightly altered (after creating a fusion of recipes she learned from both of my grandmother’s, so an Iranian/Iraqi/Assyrian influence), and now my own third gen, Aussie/Assyrian/Nutritionist tastes have influenced my own recipe, that incorporates the traditional age-old middle-eastern inspired techniques and flavours with more of a therapeutic and still deliciously tasty touch.

The pickles are fermented, so are fantastic to promote levels of good bacteria in your gut, eaten with food they can aid digestion and absorption of the nutrients you’re eating, plus they’re a more digestible and tastier way of eating your raw vegetables which provide necessary fibre, vitamins, minerals and phytonutrients to support heart health, digestion and immunity.

With the added herbs, these pickles can also provide great anti-inflammatory and anti-microbial benefits. Great for people with inflammatory, immune and skin conditions.

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Here is the simple recipe:

For 1kg of vegetables in 2 medium size sterilized jars

Vegetable Ingredients

1kg washed vegetables (chopped into even sizes as desired)

2 teaspoons sea salt

1 teaspoon curry powder

1 teaspoon turmeric powder

Herb Mix

1 Cup Celery Leaves chopped

1 Cup Fresh parsley chopped

2 cloves garlic sliced

½ teaspoon curry powder

½ teaspoon turmeric powder

Vinegar mixture

2 Cups Apple Cider Vinegar

1 Cup water (boiled and cooled)

Method:

1. Blanch your chosen vegetables in boiling water for 2 minutes. Pour these into a colander/strainer and rinse them under cold water.

2. Place the vegetables in a large bowl, sprinkle the salt, curry and turmeric from the vegetable ingredients over them and toss them with your hands until all vegetables are lightly coated. Place bowl aside.

3. Mix all the ingredients from the ‘Herb mix’ together in a separate small bowl and set this bowl aside.

4. Mix the ingredients for the Vinegar mix together and place aside.

Assemble the pickle jars

In a sterilized jar, layer the following:

1 tbs herb mix on the bottom followed by

A handful of vegetable mixture

1 tbs herb mix

A handful of vegetable mixture

Repeat layers until jar is full. Finish with herb mix on top.

1. Slowly pour the vinegar mixture on top and watch it seep through the layers in the jar until it reached the top.

2. Seal with a tight lid. Leave at room temperature for 3 to 7 days.

3. Refrigerate after you have opened them.

Enjoy them in good health, and please hashtag me in your post if you make them.

In love and health,

Deena x