Total time: 15 minutes, plus 2 to 3 days standing | Makes 2 quarts
Note: Unlike some of the more intense-flavored or fiery hot Indian pickles, you can eat this pickle almost like a vegetable, in relatively large portions. It goes well with grilled meats and any Indian dishes. Or, serve simply with pita bread. Don't inhale the mustard oil as it heats; it burns the nose and eyes somewhat the way an onion does. You might substitute canola oil for half of the mustard oil if you prefer a milder tasting pickle. Use a spice grinder to grind the mustard seeds. Mustard oil, asafetida and brown mustard seeds are sold at Indian markets.
- 2 pounds peeled and trimmed mixed vegetables such as cauliflower, turnips, radishes and carrots
- 6 tablespoons mustard oil
- 2 teaspoons ground turmeric
- 1 teaspoon asafetida
- 1/4 cup brown mustard seeds, ground to a powder
- 1 tablespoon plus 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 12 Anaheim or serrano chiles, trimmed and slit lengthwise
- 6 tablespoons rice wine vinegar
- Juice of 2 lemons
Step 1Cut the vegetables into bite-sized pieces: the cauliflower into florets; the radishes in halves or quarters, depending on their size; the carrots in half lengthwise and then crosswise into 1-to 1 1/2-inch sections; the turnips into bite-sized wedges. Combine the vegetables in a large, non-aluminum bowl.
Step 2Heat the oil to smoking in a small saucepan over medium heat. Remove from the heat and let cool a few minutes. Add the turmeric and asafetida, swirl the pan to mix and let cool. Add the ground mustard seeds, salt, cayenne and chiles and pour the cooled oil over the vegetables. Stir with a wooden spoon to coat the vegetables. Add the vinegar and lemon juice and stir well. Spoon the vegetables into 2 clean 1-quart jars and set on sunny windowsill or in a warm, dry spot in the kitchen for 2 to 3 days. Then refrigerate and eat within 3 days.
Each 1/4 cup:
22 calories; 260 mg. sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 2 grams carbohydrates; 1 gram protein; 0.94 gram fiber.
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