Vegetable pickle (preserve) recipe

A variety of fresh vegetables blended together with Indian spices. The pickle is pungently seasoned with chillies and spices.

Ingredients

5 carrots peeled and cut into fine sticks

7-8 green beans chopped length wise, cut horizontally into 1cm pieces.

5 green chillies finely diced

A ¼ of a cauliflower, trimmed into florets

¼ of a finely chopped cabbage

Salt to taste

½ a bottle of vinegar

100g of pickle masala

5 tablespoons of chilli powder

½ a teaspoon of turmeric powder

1 teaspoon of mixed cumin and coriander powder

6 cloves of garlic peeled and sliced

 

Method

1. In a large bowl combine together the carrots, green beans, chillies, cabbage and cauliflower.
2. Add in the vinegar and mix well.
3. Allow the vegetables to absorb the vinegar for an hour.
4. Stir in the salt, pickle masala, chilli powder, turmeric powder, cumin and coriander powders.
5. Mix the pickle well to ensure an even distribution of the spices.
6. Add in the sliced garlic
7. Allow the pickle to stand for a few hours.
8. Mix the pickle and decant into jars.

The pickle is preserved in vinegar and has a shelf life of approximately 3 months.