Recipes
Barkha's Spring Pickles
Author:
Barkha Cardoz
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.
Ingredients
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1 Tbsp Giza Green Fenugreek
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1 Tbsp Yellow Mustard Seeds
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1 Tbsp Red River Coriander Seeds
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1 Tbsp Wild Mountain Cumin
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¼ tsp Kashmiri Chili Powder
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¼ tsp New Harvest Turmeric
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Salt to taste
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1 Tbsp sugar
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1 cup white wine vinegar
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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.