Mixed Pickles- مخلل، كبيس

Although Many types of pickled vegetables are available in every market now, but pickling your own vegetables at home is a fun activity with delicious results.
Pickling is one way to preserve many types of seasonal vegetables and enjoy them off season. Preservatives used such as salt, vinegar, acetic acid, boiled water, cold water, boiling of the vegetables or just pickling them raw, these are endless choices when it comes to the preserving process. Also pickling has been used before refrigeration was invented, it is a way to enjoy eating vegetables for a long period of time.
In the past, pickled vegetables of every kind were found in almost every home in the Middle East and many other countries around the world. People make pickles of any type of seasonal vegetables. Many get creative in the methods and ingredients used for pickling. Many of these pickling recipes were handed down from one generation to another.
Most of us are familiar with pickled olives, eggplants, cucumbers, cauliflower, cabbage, chilies, lemons, beets, carrots and many other vegetables. Some pickles are not familiar to us but with trying them out we develop a taste for them and like them. Spices, herbs, oils and other additions are used in pickling, and these differ from one country to another which gives any vegetables its own special flavor. the flavors depend on the country, weather and fresh produce available at the time of pickling too.
Most of the time in the Levant, pickles are used as a condiment , served with many different foods and main dishes during lunch and dinner meals. Pickles add a lot of nice tangy flavor to any sandwich, such as Shawerma or Falafel, it is preferred by many of us and to some people it is a must have item to complete any meal or sandwich.
This is my mixed vegetables pickle recipe, it is simple, easy and fast. The most important thing is that it works out every time for me and I hope it works out for you too if you try it.
Important note: If you choose to use spicy chillies such as jalapenos, finger hot peppers or Serrano peppers make sure you wear gloves when cutting and mixing them with the rest of the ingredients because your hands will have a burning sensation for a day or so if you do not, depending on the level of hotness in the peppers.
Note: 2:1 Ratio of white vinegar to water is always used, does not matter how big or small your jar is. One Tablespoon Salt for a 16 oz jar, you may use less for smaller jars and more for bigger jars. Trust me, it works!