Cook The Book: Indian Pickle Recipe

Name: Cook The Book: Indian Pickle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds cucumbers, peeled, seeded, and diced; 1 pound onions, diced; 1 pound cauliflower, diced; 1/2 pound carrots, peeled and diced; 1/2 cup salt; 3 cups cider vinegar; 1 cup water; 1 1/2 cups sugar; 2 tablespoons minced fresh ginger; 2 tablespoons mustard powder; 1 tablespoon turmeric; 1 teaspoon curry powder

Servings: persons

2 pounds cucumbers, peeled, seeded, and diced
1 pound onions, diced
1 pound cauliflower, diced
1/2 pound carrots, peeled and diced
1/2 cup salt
3 cups cider vinegar
1 cup water
1 1/2 cups sugar
2 tablespoons minced fresh ginger
2 tablespoons mustard powder
1 tablespoon turmeric
1 teaspoon curry powder

1
Toss the cucumbers, onions, cauliflower, and carrots with the salt and drain in a colander for 2 hours. Rinse thoroughly.
2
Combine the vinegar, water, sugar, ginger, mustard powder, turmeric, and curry powder in a large nonreactive stockpot and bring to a boil. Add the drained vegetables and return to a boil. Simmer for 5 minutes.
3
Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.
4
Use the boiling-water method. Ladle into clean, hot half-pint canning jars, covering the solids by 1/4 inch with liquid. Leave 1/4 inch of headspace between the top of the liquid and the lid. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.

479

kcal

Calories

110

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds cucumbers, peeled, seeded, and diced, 1 pound onions, diced, 1 pound cauliflower, diced, 1/2 pound carrots, peeled and diced, and more.

Yes, Cook The Book: Indian Pickle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Indian Pickle

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