In Arabic, khoudra means “produce,” while kabis translates to “pickled.” Khoudra wa Kabis always accompany a mezza platter, and is one of my favorite ways of showcasing the seasonal vegetables from my Mama’s jinah, or “garden.” During the winter months, you’ll find even more pickles that we’ve prepared and stored in our mouneh (pantry). Feel free to experiment with your favorite vegetables, herbs, onions, and olives, and make sure to beautifully arrange all of your seasonal bounty! 
MAKES 4 TO 6 SERVINGS
1 cup Zaytoun olives, left whole (see here)
4 bell peppers (1 each of red, orange, yellow, and green), cored, seeded, and sliced into spears
3 ripe garden tomatoes, 2 cut into thick wedges and 1 left whole
3 Persian cucumbers (or other seedless cucumbers), sliced into long spears
6 pickled Persian cucumbers (Kabis Khyar), left whole (see here)
6 radishes, trimmed and halved
1 small white onion, quartered
1 cup pickled turnips (Kabis Lefet), left whole (here)
6 pickled baby Indian eggplants (Kabis Batanjan), left whole (see here)
4 scallions, ends trimmed, 2 sliced in half, and 2 left whole
1 small bunch fresh flat-leaf parsley sprigs, left whole
1 small bunch fresh chives, left whole
3 fresh thyme sprigs
3 long hot red and green peppers (see here) or Hungarian wax hot peppers
Select a medium to large serving platter. Place the olives in a small bowl in the center of the platter, with another small bowl on the side for the pits. Arrange the bell peppers in a circular pattern around the olive bowl, starting with red, then orange, then yellow, and ending with green. Continue arranging in a circular pattern with the tomato wedges and cucumber spears followed by the radishes and onions around the tomato and cucumber. Place the pickled cucumbers, turnips, and eggplants around the other ingredients, and circle those with the scallions, parsley, chives, and thyme. Finish by placing the long hot peppers all around the other ingredients. Serve cold with other mezza.
