Make It a Gift

Gift Message Complete the Gift

Gift Bag

Spice Apron

FinaMill Spice Grinder

Ceramic Spice Mixing Bowl

Farmer Hat

Fridge Magnets

Recipes

Name: Barkha's Spring Pickles
Yield: 4-6
Ingredients: 1 Tbsp Giza Green Fenugreek; 1 Tbsp Yellow Mustard Seeds; 1 Tbsp Red River Coriander Seeds; 1 Tbsp Wild Mountain Cumin; 1/4 tsp Kashmiri Chili Powder; 1/4 tsp New Harvest Turmeric; salt to taste; 1 Tbsp sugar; 1 cup white wine vinegar; 2 cups spring vegetables, like radish, carrot, turnips, etc.

< BACK TO RECIPES

Barkha's Spring Pickles

Servings

4-6

Prep Time

10-15 minutes

Cook Time

5-10 minutes

These quick fridge pickles are complex and bright. They get better if you let them sit for a few days.

Author:

Barkha Cardoz

Ingredients

1 Tbsp Giza Green Fenugreek
1 Tbsp Yellow Mustard Seeds
1 Tbsp Red River Coriander Seeds
1 Tbsp Wild Mountain Cumin
1/4 tsp Kashmiri Chili Powder
1/4 tsp New Harvest Turmeric
salt to taste
1 Tbsp sugar
1 cup white wine vinegar
2 cups spring vegetables, like radish, carrot, turnips, etc.

Directions

In a pan, lightly toast the spices.
Cut vegetables into long strips or thick circles - enough to fill a quart-size jar
Cook vegetables in boiling water with salt, sugar and spices until just tender, strain and cool.
Put vegetables and spices in a jar with vinegar to cover.
Refrigerate for a few days, shaking once a day.