Indian-Spiced Pickled Vegetables

Indian-Spiced Pickled Vegetables
Photo by Marcus Nilsson

Ingredients

  • 1 well-seasoned 14-inch flat-bottomed wok
  • 1 tablespoon mustard seeds (preferably black or brown)
  • 1 teaspoon coriander seeds
  • ½ cup distilled white vinegar
  • 1/3 cup vegetable oil
  • ½ large head cauliflower
  • ½ teaspoon fennel seeds
  • + 9 more ingredients
    • 3 tablespoons garlic
    • ½ teaspoon cumin seeds
    • 3 tablespoons dark brown sugar
    • 3 tablespoons ginger
    • 1 teaspoon ground turmeric
    • 1 electric coffee/spice grinder
    • ½ pound carrots
    • ½ seedless cucumber
    • 5 2-inch dried hot red chiles

Preheat oven to 250°F with rack in middle. Trim end from cucumber, then halve lengthwise. Scrape out and discard any seeds with a small spoon, then cut into 2- by 1/2-inch sticks. Cook cauliflower and carrots together in a large pot of boiling salted water (1 1/2 tablespoons salt for 3 quarts wat...

View full recipe at Epicurious

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