mustard, recipe, turmeric -

Mustard Pickled Vegetables

30 MINUTES (EXCL. DRYING)

15 MINUTES

Most associate pickling with vinegar based flavours, that carry a lot of sour notes which make you squish your face up. And even so, you keep going back for more. If you're keen to try something different? Have a go at this Veggie pickle - Mustard and Turmeric are the key flavours with no sour notes here, just a beautifully Umami taste that you can make spicy or mild to suit your tastes. Either way it is a pleasure to eat with any rice dish or even on a salad roll.


Ingredients

1/2 Cabbage thinly sliced
1 lb Carrots, finely sliced
1/2 Kg French green beans, finely sliced
1/2 Cauliflower, finely sliced
2 or 3 Bulbs Garlic, sliced
4 or 5 tbsp. Crushed Mustard Seeds
3 tsp Turmeric
Onions, optional
Salt
4 Tbsp White Vinegar
Green Chillies, chopped , optional
1 L Oil, approximately


Method

  1. Salt sliced veggies, two days earlier, leave in the the sun to dry, if any.
  2. Warm 1/3 of the oil
  3. Add the chillies, crushed mustard , and remove from heat immediately
  4. Add the turmeric
  5. Add the veggies, garlic, vinegar, salt if needed
  6. Mix well
  7. Fill an air tight mason or pickling jar
  8. Add oil to top up the veggies
  9. Place in the fridge and allow to pickle for at least 1 week before consuming (Two weeks is best)

NOTES:
After drying inside or in the sun, squeeze the salted vegetables to remove the excess of water. Not recommended to blanch the vegetables or add onions if the pickle is to be preserved for a long time. (That's what Grand-ma said, and she is always right)


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