MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pickled Winter Vegetables
Categories: Indian
Yield: 1 Pound

1 lb Mixed vegetables
- (cauliflower florets,
- sem phalli (Indian broad
- beans), moo li (Indian
- radish or daikon),
- carrots, turnips)
4 c Water; up to 5 c; plus:
1/2 ts Salt
1 1/4 ts Rai (tiny brown mustard
- seeds); no substitute
1/2 ts Hing powder (asafoetida)
1 ts Turmeric powder
1 1/2 tb Red chilli powder;
- adjust to taste
1/2 ts Granulated sugar or
- jaggery powder (optional)
Salt; to taste
1/2 c Mustard oil

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Kitchen towels
Glass bowls
Plastic wrap sheet
Wooden spoons; clean & dry
Wide-mouthed canning jars;
- sterile *

* preferably with plastic or glass lids

Thoroughly wash all the vegetables under stream of running water to
remove all dirt & grit.

Since 50% of the carotene content of carrots is in the skin, I don't
peel them if it looks clean, cut the carrots into thick 2" long
batons. Peel the skin of turnips (if using) and slice them. Scrape
the skin of the radish and cut them into 2" long batons. De-vein the
broad beans. If any of the beans have tough seeds, discard. Cut off
the cauliflower stems and cut medium size florets.

Bring 4 to 5 cups of water to a rolling boil. Once boiling, add the
salt and take water off the heat. Add the prepared vegetables to the
hot water and let sit for 2 to 3 minutes. Drain and spread the
vegetables on a kitchen towel until they completely dry out.

Using your coffee grinder, coarsely grind the rai seeds. Transfer to a
small glass bowl and add the hing, turmeric, red chilli powder,
sugar, and salt to it. Combine the spices with a dry spoon. Lightly
warm up the mustard oil. Transfer the dried vegetables to a large
glass bowl. Sprinkle the spice mix over the vegetables and pour 1/4
cup of oil. Using a clean, dry wooden spoon or your hands, mix well
so that all the vegetables are well coated with the spices & oil. At
this point, if you taste, the pickle will be very bitter. But dont
worry, it will be okay after sun cooking.

Transfer the vegetables to canning jars. Top up with the remaining
1/4 cup of warm mustard oil. Don't fill until the top of the jar but
at the same time don't leave a lot of room for bacteria in air to get
moldy. Leaving 1/2" space from the top is okay. If you are using jars
with metal lid, you will need to cover the mouth of jar with plastic
wrap to avoid the contact between pickle & metal. Let the jars sit in
sun.

The pickle is ready when the spices taste sour and you see vegetables
releasing their juices at the bottom of the jar but still remaining
crunchy. You would want to check the salt of the pickle after about 3
to 4 days and adjust. You will need to shake the jars periodically.
In Las Vegas winter sun, it took about 8 to 10 days to get that stage.

There is no need to refrigerate.

Sun-cooked pickles normally last at room conditions. Always use a
clean spoon to serve the pickles, they keep for months together.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
pickled-winter-vegetables.txt>

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