Indian Refrigerator Pickles
20 people added this to their Recipe Box
This recipe makes 4 2 cups (500 mL) servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp 25 mL : about | - |
| cal | 12 |
| pro | 0 |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 3 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 19 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 8 |
| vit C | 8 |
| folate | 2 |
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.
Ingredients
- 2 tsp cumin seeds
- 2 tsp brown mustard seeds
- 2 carrots
- 1 sweet red pepper
- 3 cups small cauliflower florets
- 1 cup green beans, chopped (1 inch/2.5 cm)
- 1 tbsp curry powder
- 1/2 tsp fenugreek seeds, optional
- 2 cups cider vinegar
- 2 cups water
- 1 cup granulated sugar
- 6 cloves garlic, sliced
- 4 slices gingerroot
- 4 cloves
- 2 small dried hot peppers
- 1 tsp salt
Preparation
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.
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
- Keywords : Snacks; Sides; Appetizers; Carrots; Cauliflower; Canning/Pickling/Preserving; Red pepper; Green beans;
Related content
-
Dungeness Crab Spring Rolls
It is worth every effort to use fresh crab for these delicate spring rolls. Ask staff at the fish...
-
-
Lemon Spice Chickpea Dip
For a touch of herbs, add 2 tbsp (25 mL) chopped fresh coriander. If you don't cook your own...
-
