Pickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling by Kelly Carrolata
Author:Kelly Carrolata [Carrolata, Kelly]
Language: eng
Format: epub
Publisher: F+W Media, Inc.
Published: 2012-06-18T05:00:00+00:00
3 teaspoons fresh lime juice
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
1⁄4 cup vegetable oil
Mix all the vegetables together in a large, nonreactive bowl with ginger, salt, cayenne, turmeric, and lime juice. Set aside.
In a spice grinder, a coffee grinder, or a mortar and pestle, blend mustard and fenugreek seeds into a fine powder. Add to vegetables and stir to combine.
Pack vegetables into a clean glass preserving jar. Add oil.
Screw lid on jar and place in the refrigerator. Let sit for 2–3 days before using. The mixed pickles will keep for a week or two in the refrigerator.
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