Ingredients:
Assorted vegetables (such as mini cucumbers, carrots, cauliflower, green beans, celery, cauliflower and pepper ), washed and cut into desired shapes
2 cups white vinegar
2 cups water
2 tablespoon salt
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1 tablespoon dried fenugreek leaves
1 tablespoon turmeric powder
1 tablespoon dried dill weed
4-5 cloves of garlic, minced
Instructions:
In a large pot, combine vinegar, water, salt, and sugar. Bring the mixture to a boil, stirring until the salt is dissolved. Remove from heat and let it cool completely.
In a dry pan, lightly toast mustard seeds, coriander seeds, and dried fenugreek leaves until fragrant. Let them cool, then grind them into a coarse powder using a mortar and pestle or a spice grinder.
In a bowl, mix the ground spice powder, turmeric powder, dried dill weed, and minced garlic.
Place the cut vegetables in a large bowl and sprinkle the spice mixture over them. Toss the vegetables gently until they are evenly coated with the spices.
Transfer the spiced vegetables to sterilized jars, pressing them down firmly.
Pour the cooled vinegar mixture into the jars, ensuring that the vegetables are fully submerged. If needed, add more vinegar and water in a 1:1 ratio to cover the vegetables completely.
Close the jars tightly and store them in a cool, dark place for at least 1-2 weeks to allow the flavours to develop. You can refrigerate the pickle for a longer shelf life.
Once the pickles are ready, you can enjoy them as a side dish or condiment with meals.

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