| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Greek | 8 | Servings | |
INGREDIENTS
| 1 | Cauliflower, cut into | |
| florets | ||
| 125 | g | Green beans, halved 4oz |
| 1 | Carrot, cut into 5mm 1/4 | |
| inch slices | ||
| 300 | Distilled or white wine | |
| vinegar 1/2 pint | ||
| 150 | Vegetable oil, 1/4 pint | |
| 8 | Bay leaves, crumbled | |
| 12 | Garlic cloves, roughly | |
| chopped | ||
| 2 | T | Sugar |
| 6 | Black peppercorns | |
| Salt | ||
| 9 | Fresh red chillies, deseeded | |
| if wished | ||
| and chopped | ||
| 1/2 | t | Yellow mustard seeds |
| 1/2 | t | Fenugreek seeds, ground |
| 5 | Cm, 2-inch piece of | |
| fresh ginger | ||
| grated | ||
| 3 | Fresh green chillies | |
| de-seeded if wished | ||
| 2 | t | Cumin seeds |
INSTRUCTIONS
Put all the vegetables together in a bowl, cover with fresh, cold water and set aside for 1 hour. Drain the vegetables well and leave them in a colander. Put the masala spices together in a mortar or strong bowl and grind to a paste with a little of the vinegar, using a pestle or the end of a rolling pin. Heat the oil in a large frying-pan over a medium heat and cook the bay leaves and garlic for 2-3 minutes, stirring frequently. Add the masala paste and fry for a further 5 minutes, then add the sugar, vegetables, peppercorns and remaining vinegar. Season with salt and cook over a low heat until the vegetables soften. Remove the pan from the heat and leave to cool. Transfer the pickle to clean jars and cover with a non-metallic, airtight lid. Store in a cool, dark place. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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