pickle-making for the adventurous ?

this recipe comes from asiarecipe.com

maybe something for the curry  and vinegar lover --I would use a good apple cidar vinagar.

(the palm sugar would have some good minerals)

 

Alu Carrot Pickle

Pakistani carrot and cauliflower pickle

Ingredients

• 3 medium carrots peeled
• 1 medium caulifower stalks removed
• 1/2 cup salt
• 3/4 cup red chilli powder
• 1 tablespoon turmeric
• 1 cup vinegar
• 1 cup jaggery (Indian palm sugar) -- grated

Directions

Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2 inch stubs. Keep aside.

Separate cauliflower florets. Break to halves if very big. They should match size of carrot pieces.

Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl, Keep in sun for 4 days.

hmmm. keep in the sun... maybe with a cloth over it to keep out the insects.

Heat vinegar till warm. Add jaggery, stir. Heat further till vinegar is very hot, and jaggery has melted. Cool to room temperature. Add to sunned vegetables.

Transfer to a clean dry pickle jar, close lid tightly. Marinate in a warm dark place for 5-6 days. Turn well with a spoon;

Serve with chappatis, rices or just about anything.
Making time: 1 hour (marinating 4 + 5 days)
Makes: 1 kg pickle (approx.)
Shelflife: 3-4 months refrigerated

 

 

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