Vegetables in Vinegar

Recipe by
Total Time:
25 hours
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1/2 kg - Thendli
  • 1/2 kg - Carrots Clean and cut
  • 1/2 kg - Chowli Beans
  • 500 gms - Papaya Raw
  • 1/2 cup - Salt
  • 2 cups - Salt
  • 2 cups - Water
  • 1 bottle - Vinegar
  • 10 - Green chillies
  • 2 Inches - Ginger
  • 3 Pods (whole) - Garlic
  • A Little - Mustard Seeds

How to Make Vegetables in Vinegar

  • Clean and cut the vegetables.
  • In a wooden bowl, layer vegetables and salt.
  • Place a thali over it, and place a weight. Leave it for 24 hours.
  • Remove the vegetables from the brine and discard it.
  • Dry the vegetables in the sun for two hours.
  • Boil 2 cups of salt in 2 cups of water and continue till the salt forms crystals.
  • Then add vinegar and the minced masala, and boil for 10 minutes. Then cool it.
  • Add vegetables in a jar, and pour the vinegar liquid with its contents over it.

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