Indian Refrigerator Pickles
This recipe makes 4 2 cups (500 mL) servings
|Per 2 tbsp 25 mL : about||-|
|sat. fat||0 g|
- Portion size: 8 cups (2 L)
South Asian flavours spice up a crunchy jar of harvest ingredients to keep in the refrigerator for up to three weeks. Enjoy them with grilled chicken, meat and fish and with Indian appetizers, such as samosas.
- 2 tsp 2tspcumin seeds
- 2 tsp 2tspbrown mustard seeds
- 2 2carrotcarrots
- 1 1sweet red peppersweet red peppers
- 3 cups 3cupssmall cauliflower floretcauliflower florets
- 1 cup 1cupgreen beangreen beans, chopped (1 inch/2.5 cm)
- 1 tbsp 1tbspcurry powder
- 1/2 tsp 1/2tspfenugreek seeds, optional
- 2 cups 2cupscider vinegar
- 2 cups 2cupswater
- 1 cup 1cupgranulated sugar
- 6 6cloves garlic, sliced
- 4 slices 4slicesgingerroot
- 4 4clovecloves
- 2 2small dried hot pepperdried hot peppers
- 1 tsp 1tspsalt
In small skillet, toast cumin and mustard seeds over medium heat, shaking pan often, until fragrant and starting to pop, about 3 minutes. Set aside.
Peel carrots and slice diagonally into scant 1/4-inch (5 mm) thick slices. Seed, core and cut red pepper into 1/4-inch (5 mm) thick strips.
In large bowl, combine carrots, red pepper, cauliflower and green beans; sprinkle with cumin and mustard seeds, curry powder, and fenugreek seeds (if using). Set aside.
In saucepan, bring vinegar, water, sugar, garlic, ginger, cloves, hot peppers and salt to boil, stirring until sugar is dissolved. Pour over vegetables and stir to combine; let cool. Pack with liquid into canning jars. Cover and refrigerate for at least 2 days or for up to 3 weeks.
Source : Canadian Living Magazine: September 2006