Indian Refrigerator Pickles

Author: Canadian Living

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.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: September 2006

Ingredients

  • 2 teaspoons cumin seeds
  • 2 teaspoons brown mustard seeds
  • 2 carrots
  • 1 sweet red pepper
  • 3 cups small cauliflower florets
  • 1 cup green bean chopped (1 inch/2.5 cm)
  • 1 tablespoon curry powder
  • 1/2 teaspoon fenugreek seeds optional
  • 2 cups cider vinegar
  • 2 cups water
  • 1 cup granulated sugar
  • 6 cloves garlic sliced
  • 4 slices gingerroot
  • 4 cloves
  • 2 dried hot pepper
  • 1 teaspoon salt

Method

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.

Nutritional facts Per 2 tbsp 25 mL : about

  • Sodium 19 mg
  • Protein trace
  • Calories 12.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Indian Refrigerator Pickles

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