Ingredients
200 gms. caulilflower
50 gms. clusterbeans
50 gms. French beans
50 gms. gherkins
50 gms. carrots
10 gms. ginger
10 gms. fresh turmeric
15 fresh firm green chillies
1 recipe spicy vinegar
1 tbsp. sugar
wet brine for soaking
METHOD
- Wash, wipe, and slice cauliflower, carrots, gherkins into desired pieces.
- Leave cluster , chillis whole, separated.
- Slice ginger, turmeric into thin slivers.
- Do not make pieces too small or they will get mushy on pickling.
- Soak them in wet brine for 10-12 hours or overnight.
- Drain and wash thoroughly under cold running water.
- Drain completely, dab with kitchen cloth if necessary.
- Pack tight layers, vegetable by vegetable into sterile jar, without leaving spaces.
- Dissolve sugar into vinegar while still hot.
- Pour vinegar to cover them.
Making time: 45 minutes
Makes: 750 gms. approx.
Shelflife: 3 months
Pickles and Jam's Index
