RecipesYaniv Cohen

Spiced Pickled Veggies

RecipesYaniv Cohen
Spiced Pickled Veggies

Hello detectives!

I love Pickles, I grew up eating pickles, my grandma was the queen of homemade pickles! and when my Chef friend Aria Kagan told me she has a delicious quick spiced pickle recipe, I was like… MUST be a guest on The Spice Detective.

And here it is. 

For the basic brine recipe you will need: 


  • 1/4 cup salt of choice ( Celtic please)
  • 1/2 cup sugar of choice ( coconut palm sugar please)
  • 1 1/2 cup white vinegar (you can also use raw apple cider or a mixture of the two)


Bring everything to a soft boil, and let simmer on medium low heat until everything has been fully dissolved , about 15 minutes.

Step 1: Choose your veggies to be pickled: you can mix them too.

Onion, cucumbers, green tomatoes, okra, cabbage, peppers,  zucchini, celery, cauliflower, carrot etc.  My Grandma pickled even watermelon rinds (just the green part )

Step 2: choose your spice mix. My suggestions :

  • Spice mixtures
  • 2tsp. Mustard seeds
  • 1/2 tsp. turmeric
  • 2 tsp. celery seeds
  • 1 onion sliced


  • 2 tsp. fennel
  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds


  • 1 inch chopped ginger
  • 5 garlic cloves sliced
  • 1 TB. sesame seeds
  • 1/2 tsp. turmeric
  • 1 bunch scallions


  • 2 jalapeños 
  • 2 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 1/2 bunch cilantro


  • 2 tsp. caraway seeds
  • 2 tsp. brown mustard seeds
  • 1 tsp. chili flakes
  • 3 sprigs of dill


Step 3: pickle away.

In a mason jar, add your spice mixture first, then put your vegetables all the way to the top, feel free to squeeze them in as they will lose some volume. Pour the brine all the way to top, and seal well.

Mix and shake and dance with the jar, let it stands until it cools down and leave in the fridge for at least 24 hours.

Open , enjoy and let the pickle madness begin.


With love,
The Spice Detective.