Trushee
Instructions:
- These no-canning pickles are traditional in Sephardic homes at Passover. You’ll need at least 2 days to let them marinate. Try them alongside toasted walnut halves. Makes about 20 servings
- 2 small cauliflower heads, stemmed and cut into small florets
- 10 carrots, peeled and thinly sliced into rings
- 1 pound green beans, trimmed
- 4 cups white vinegar
- 4 cups water
- 1â„3 cup sugar
- 2 tablespoons plus 2 teaspoons salt, preferably kosher salt
- 4 garlic cloves, peeled
- 3 bay leaves
- Fill a large pot or Dutch oven halfway with water and bring it to a boil over high heat. Add the cauliflower florets; cook for 1 minute. Add the carrots; cook for 2 more minutes.
- Add the beans; cook for 1 minute. Drain everything in a large colander set in the sink—work in batches if you need to—then refresh under cool, running water until room temperature. Set aside to drain.
- Return the pot or Dutch oven to medium high heat; add the vinegar, water, sugar, salt, garlic, and bay leaves, stirring until the sugar dissolves.
- Leave the pot untouched until it comes to a full boil—the moment it does, remove it from the heat and cool at room temperature for 10 minutes.
- Place the drained vegetables in a very large non reactive crock, bowl, or glass jar. Pour the vinegary syrup over them. Cool to room temperature, then cover and refrigerate for at least 2 days, turning the vegetables occasionally in the marinade.
- Discard the bay leaves before serving. Serve by scooping out the trushee with a slotted spoon, draining them, and placing them on a small platter, or by placing the whole crock on the coffee table and allowing your guests to spear their own with bamboo skewers.