The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul by Preeti Mistry & Sarah Henry & Alanna Hale

Author:Preeti Mistry & Sarah Henry & Alanna Hale
Language: eng
Format: epub
Publisher: Running Press
Published: 2017-10-31T04:00:00+00:00

SEASONAL PICKLES

Makes 4 quarts

Pickles are essential in the Indian kitchen. We make a variety of different pickles all year round. One of the most common pickling methods we use is a hot vinegar–based brine loaded with aromatics. This recipe utilizes summer vegetables, but it could just as easily include winter vegetables like beets, cauliflower, or Brussels sprouts.

1 cup pickling cucumbers, cut in rounds

1 cup sweet peppers, julienned

1 cup blue lake beans, cut into 1-inch pieces

1 cup summer squash, cut into half moons

2 cups white wine vinegar

¼ cup shallots, thinly sliced

¼ cup salt

¼ cup sugar

1 tablespoon ginger, minced

1 tablespoon black peppercorns

1 tablespoon coriander seeds

1 teaspoon cloves

1 teaspoon cumin seeds

2 dried chile de árbol

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