Mix vegetable pickles English Sport Details

English Sport Details

 

Ingredients:

• 2 cups cauliflower florets
• 2 cups carrots, cut into sticks
• 2 cups cucumber, sliced
• 2 cups green beans, cut into 1-inch pieces
• 1 cup bell peppers, thinly sliced
• 1 cup radishes, sliced
• 1 cup green chilies, sliced (adjust based on your spice tolerance)
• 4 tablespoons salt
• 1 tablespoon turmeric powder
• 2 tablespoons mustard seeds
• 2 tablespoons fennel seeds
• 1 tablespoon fenugreek seeds
• 1 tablespoon cumin seeds
• 1 tablespoon nigella seeds
• 1 tablespoon red chili powder
• 1/2 cup vinegar
• 1/2 cup lemon juice
• 1/4 cup vegetable oil Instructions:

• Wash and thoroughly English Sport Details dry all the vegetables before starting the pickling process.

• In a large bowl, combine the cauliflower florets, carrots, cucumber, green beans, bell peppers, radishes, and green chilies.

• Sprinkle the salt and turmeric powder over the vegetables and mix well. Let them sit for about 2 hours to release excess moisture.

• Meanwhile, in a dry pan, lightly roast the mustard seeds, fennel seeds, fenugreek seeds, cumin seeds, and nigella seeds until fragrant. Remove from heat and let them cool.

• Once the roasted seeds have cooled, grind them into a coarse powder using a spice grinderEnglish Sport Detailsor mortar and pestle.

• Drain any liquid that has accumulated from the vegetables, and add the ground spice powder and red chili powder to the vegetable mixture. Mix well to coat the vegetables evenly.

• In a small saucepan, heat the vinegar, lemon juice, and vegetable oil until it comes to a gentle boil. Let it cool for a few minutes.

• Pour the vinegar-oil mixture over the vegetable mixture and stir to combine.

• Transfer the pickle mixture into clean, sterilized jars, pressing down firmly to remove any air bubbles. Make sure the vegetables are fully submerged in the liquid.

• Close the jars tightly with their lids and store them in a cool, dark place for at least a week to allow the flavors to develop. Shake the jars gently every few days to distribute the spices and flavors.

• After a week, your mix vegetable pickles will be ready to eat. They can be stored in the refrigerator for several months.