Indian Refrigerator Pickles
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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.
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 2 tbsp 25 mL : about | - |
| cal | 12 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 3 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 19 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 8% |
| vit C | 8% |
| folate | 2% |
Suggested Recipes
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2 tsp (10 mL) each cumin seeds and brown mustard seeds
2 carrots
1 sweet red pepper
3 cups (750 mL) small cauliflower florets
1 cup (250 mL) chopped (1 inch/2.5 cm) green beans
1 tbsp (15 mL) curry powder
1/2 tsp (2 mL) fenugreek seeds (optional)
2 cups (500 mL) cider vinegar
2 cups (500 mL) water
1 cup (250 mL) granulated sugar
6 cloves garlic, sliced
4 slices gingerroot
4 cloves
2 small dried hot peppers
1 tsp (5 mL) 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
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