Mixed Vegetable Pickle

Recipe Ingredients

2 lbs	908g / 32oz	Mixed vegetables - peeled, trimmed
		= (such as cauliflower, turnips,
		Radishes and carrots)
6 tablespoons	90ml	Mustard oil
2 teaspoons	10ml	Ground turmeric
1 teaspoon	5ml	Asafetida
1/4 cup	27g / 1oz	Brown mustard seeds - ground to a powder
1 tablespoon	15ml	Salt - plus
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Cayenne pepper
12		Anaheim or serrano chiles - trimmed, and
		Slit lengthwise
6 tablespoons	90ml	Rice wine vinegar
		Juice of 2 lemons

Recipe Instructions

Cut the vegetables into bite-sized pieces: the cauliflower into florets; the radishes in halves or quarters, depending on their size; the carrots in half lengthwise and then crosswise into 1- to 1 1/2-inch sections; the turnips into bite-sized wedges. Combine the vegetables in a large, non-aluminum bowl.

Heat the oil to smoking in a small saucepan over medium heat. (Don't inhale the mustard oil as it heats; it burns the nose and eyes somewhat the way an onion does.) Remove from the heat and let cool a few minutes.

Add the turmeric and asafetida, swirl the pan to mix and let cool. Add the ground mustard seeds, salt, cayenne and chiles and pour the cooled oil over the vegetables. Stir with a wooden spoon to coat the vegetables. Add the vinegar and lemon juice and stir well.

Spoon the vegetables into 2 clean 1-quart jars and set on sunny windowsill or in a warm, dry spot in the kitchen for 2 to 3 days. Then refrigerate and eat within 3 days. This pickle goes well with grilled meats and any Indian dishes. Or, serve simply with pita bread.

This recipe yields 2 quarts.

Each 1/4 cup: 22 calories; 260 mg. sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 2 grams carbohydrates; 1 gram protein; 0.94 gram fiber.

Source:
The Los Angeles Times, 08-21-2002

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