Rainbow Pickle



 Ingredients


2 carrots, peeled and sliced

100g green beans, topped and sliced

1 red pepper, sliced

a small head of cauliflower, chopped

3 sticks of celery, sliced

1 red onion, peeled and sliced

You could also use seeded cucumber, radish… the list is endless!

4 tbsp salt

1 tbsp vegetable oil

1 tbsp black mustard seeds

1 tsp turmeric powder

1 tsp chilli powder

4 garlic cloves, sliced

a thumb-sized piece of ginger, sliced

800ml distilled white vinegar

300g sugar


Method

Sprinkle the chopped vegetables with salt, toss to combine, then cover with a plate and press (using a jar of something to weigh the plate down) for eight hours, or overnight.

Rinse the salted veg thoroughly with cold water. Taste to make sure it's not too salty, and rinse more if necessary.

Add oil to a saucepan, then fry the mustard seeds until they have all popped. Add garlic and ginger, and fry for 2-3 mins, before adding the spices. Cook for two minutes, then add the vinegar and sugar, bring to the boil, and set aside to cool. Pour over the veg and refrigerate. This will last for weeks in an airtight container.


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