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Carrots - 1/2 C, cut in slivers, NOT grated , Cauliflower - 1 c, cut into small florets, ginger - 1/8 C, cut in slivers , green chiliies - 2-4, split lengthwise , onion - 2 med sized, cut into slivers. (Do not use red or any sweet onions) , Red pepper - 1/2, seeds and ribs removed and cut in strips. , White vinegar - as much to cover all the above ingredients., pickling spice mix - 1-2 tbsp (See below for ingredients) , salt - as needed
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Mix all the vegetables, add as much salt as needed to coat all vegetables. Pour the vinegar to cover and a little bit more. Place the pickling spice mix in a double layered cheese cloth and tie it with a string. Pound the bundle slightly (DO NOT POWDER the ingredients) to release the flavor and immerse into the pickle. This pickle will be ready to eat the next day.
Pickling spice mix: If you do not have the store-bought one, you can make it yourself. Mix the following together:
yellow mustard seeds, Coriander seeds, all-spice, caraway seeds, fenugreek, bay leaves, dill seeds, dry ginger, crushed red chillies and cinnamon.
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