These pickles can be found in the Siegel-Guber family refrigerator on a regular basis. Rebecca’s grandmother used to describe any mixture of things as ‘gemish’ when they combined her vernacular with the more popular ‘mish mosh’ the name for these pickles, made from trimmings and scrap bits of different vegetables, was established.
“In our home we take two things very seriously: reducing the waste we generate as part of our environmental stewardship, and dressing up our food with powerfully flavorful condiments. This recipe sits at the intersection of these central ideas.” Click here for the story behind the Siegel-Guber Family recipe.
Ingredients for G'mish Mosh Pickles
- 1 lb 1 oz (500 grams) vegetables assorted vegetables, finely diced or blitzed in the food processor into a coarse mash
- .5 oz (15 grams) non-iodized salt
1. In a large bowl, mix the finely diced vegetables and salt to combine. Pack the mixture into the sterilized glass jar and push it down to force out any air bubbles. The salt will draw out liquid from the vegetables to create a brine. If you have a glass fermentation weight that fits your jar, use it to weigh down the mixture and ensure the brine covers it completely. Alternatively, use a clean food grade plastic bag filled with water or salt, and make sure no air bubbles are trapped between the bag and vegetables.
2. Cover and seal the jar in a manner that allows gas to escape. You can use a specially designed fermentation lid or fasten a piece of clean cheesecloth or kitchen towel over the top of the jar, fastened with a rubber band. Alternatively, loosely screw a regular lid, or loosen it 1-2 times daily to let gas escape (affectionately known as “burping” the jar). Keep the jar out of direct sunlight at room temperature. Cold temperatures will slow the fermentation process while warmer temperatures will speed it up. Fermentation is usually very active and bubbly in the first few days. After that it mellows out, but this is where much of the magic happens and, as with many things in life, patience will be rewarded.
3. The G’mish Mosh is ready when it tastes good. We usually let it sit at room temperature 1-3 weeks. We also tend to “forget” about it in the refrigerator for another couple of weeks; even though the fermentation is slowed to a crawl due to the refrigerator’s low temperature, the flavor still develops some complexity. You can lift your lid and weight at any time during the fermentation process and sneak a taste with a clean utensil - no double dipping!
Some safety notes:
- Mold is inevitable in fermentation. If it’s white, then it’s harmless. Scoop it off the top along with a thin layer of the vegetables it was touching (which may be mushy). The rest will be fine. If the mold is black or red – throw it all away and start over. This has never happened to us, but still worth mentioning.
- Fermentation does create some funky smells. Do not be alarmed! You’ll learn to love those. But, use common sense: if it smells outrageously foul, don’t feel bad about parting ways with it.
Edited by Ofer Vardi, Photography by Michael Harlan Turkell