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Barkha's Spring Pickles

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.
Photo by Burlap & Barrel

Ingredients

  • 1 Tbsp Giza Green Fenugreek
  • 1 Tbsp Yellow Mustard Seeds
  • 1 Tbsp Red River Coriander Seeds
  • 1 Tbsp Wild Mountain Cumin
  • ¼ tsp Kashmiri Chili Powder
  • ¼ 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

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