Pickles are served with every meal in Iraq. We prepare big jars of seasonal vegetables. In the winter, we pickle beets, turnips, cauliflower and cabbage. During the summer, we pickle green peppers, small eggplants, a variety of cucumbers, and green beans. When growing up in Iraq, we used to buy bushels of these vegetables, and spend hours in the kitchen poking these vegetables with a knife and sprinkling salt over them to drain some of their liquid. We had the whole family, including children, and grandparents participating in this process.
Click here to find this recipe: http://iraqifamilycookbook.blogspot.com/2013/06/iraqi-cucumber-pickles-turshi-khiyar.html
