| 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.
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”