Sakahari - the plant eaters cookbook: A recipe book for a plant based diet rooted in Indian vegetarian cooking by Nandini Sharma & Linda Lauretta

Author:Nandini Sharma & Linda Lauretta [Sharma, Nandini]
Language: eng
Format: azw3
Published: 2015-10-30T16:00:00+00:00

MIXED VEGETABLE PICKLE—CAULIFLOWER, CARROT, TURNIP

Ingredients

Approximately 4 cups of mixed vegetables or 1¾ lb. each of cauliflower, carrots, and turnips

Cut cauliflower into florets of two inches each; peel carrots and chop into sticks about three inches long and half an inch wide. Peel turnips and slice into rounds or semicircles one-quarter inch thick. Wash each of the cut vegetables in cold running water separately and keep aside.

Boil a gallon of water in a large pot. Once the water starts rolling, add one vegetable at a time into boiling water; remove almost immediately with a slotted spoon and drain on a clean kitchen towel. Repeat this process for each vegetable.

Spread the blanched vegetables on towels and lay in a sunny spot to air dry for two to four hours. Turn turnips over to dry both the sides.

Alternately, if using organic produce, wash vegetables in cold water and let air dry.

Dressing:

¼ cup salt

¾ cup gur (Indian jaggery broken into pieces—put large pieces of gur in a Ziploc bag, seal, and pound with a rolling pin).

2 cups of mustard oil, plus 1¼ cup of additional oil kept aside

1 cup white vinegar

2 tbsp. each of following dry spices:

Ground yellow mustard powder

Haldi or turmeric

Ground dry cayenne pepper (reduce to 1 tbsp. or eliminate for less spicy dressing)

Whole kalonji or onion seed

Whole methi or fenugreek seed

Whole saunf or fennel seed

Whole jeera or cumin seed

Whole black pepper—roughly ground in a mortar (reduce to 1 tbsp. or eliminate for less spicy dressing)

Method:

Measure all dry ingredients and keep organized on a plate. In a large mixing bowl, put all dry ingredients and add oil and vinegar. Mix all ingredients with a spatula.

Add air dried vegetables into the spice mixture and mix well so that the vegetables get coated with spices.

Spoon the mixture into two sixteen-ounce jars, leaving room on the top. Seal and leave jars in a sunny spot for four to five days. Add a little mustard oil every two days on top and shake the jar up and down to recoat vegetables with mixture.

After five days, taste the pickle; vegetables should be al dente but cooked, and the mustard oil should not have a raw oil smell but instead smell seasoned and aged. Store pickle in cool, dry shelf, and serve as a side dish with rice or roti.

Pickle lasts for about four months, after which it may taste very sour and salty due to vinegar and salt.

Makes 2 quarts of pickle

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