Pickles zap us into the present moment. Their sharp, sour flavor commands our attention; their zestiness makes other flavors sing with brighter notes. They are impossible to ignore, yet require time and patience.
Mkhallal (pickled vegetables) are more than just condiments in Palestinian cuisine—they’re foundational elements that add acidity, brightness, and complexity to meals. They cleanse the palate between bites of rich foods and add vibrant contrast in both flavor and color to the meal.
Pickling in Palestine follows the agricultural calendar. Families transformed abundant produce into preserves, which lasted through winter while fresh food was scarce. This rhythm historically connected Palestinians to their land in seasonal ritual, ensuring food security before refrigeration was possible.
In the diaspora, traditional food practices take on heightened significance. Pickling according to family recipes maintains our connection to our ancestry. I started cooking as a means of soul-survival and as a way to remember my roots. How could I keep these traditions alive, dancing between preservation and innovation, while pushing myself to keep growing and learning from my environment? These existential questions fuel my life, giving me purpose and vision for my impact.
Like vegetables in brine, I’ve found that preservation paradoxically requires change. The cucumbers remain cucumbers, yet they evolve into something with more complexity and character. They undergo metamorphosis while maintaining their essential structure as they absorb new flavors, simultaneously becoming more themselves and something entirely new. The cucumber doesn’t cease being a cucumber. It transforms into something with sharper edges and a brighter presence. Isn’t that the dance of the diasporic experience? We maintain our essence while allowing ourselves to be transformed by new environments. The pickle teaches us that preservation itself requires transformation, that to truly preserve our essence, we must allow ourselves to change. We brine in our experiences, absorbing them slowly, until they become part of our flavor.
I offer you this “recipe” so you can start making your own pickles in the fridge. Anyone can do it. You probably already have many ingredients in your house.
FRIDGE PICKLES (THE EASY WAY)
STEP 1: Mix equal parts water and vinegar (any kind you fancy) in a measuring cup. STEP 2: Add chopped fresh dill, chopped scallions, minced garlic, a pinch of salt, and a touch of sugar. Stir. STEP 3: Add your thinly sliced vegetables of choice to a large jar (radishes and cucumbers work beautifully). If you need more liquid to cover it, just make another 1:1 ratio of water:vinegar. STEP 4: Seal in a jar, refrigerate, and patiently wait. (Shake once or twice if impatient.) **STEP 5: **After a few days, enjoy while contemplating the beautiful parallel between yourself and these transformed vegetables.
Note: I also love adding shatta (chili paste), and spices like cumin and fennel… follow your heart.