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Indian Refrigerator Pickles

By The Canadian Living Test Kitchen

Tested till perfect

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Indian Refrigerator Pickles

This recipe makes 4 2 cups (500 mL) servings

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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

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.

Source : Canadian Living Magazine: September 2006

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