Pickled Vegetables
by Tarla Dalal
A spicy and sour accompaniment to mezze dishes. The vegetables compliment many a bland dishes served as mezze.
Pickled Vegetables recipe - How to make Pickled Vegetables
Preparation Time: 10 Minutes Cooking Time: 10 Minutes Total Time:
Makes 2 cups
1/3 cup black salt (sanchal)
2 cups white vinegar
1/2 cup carrot cubes
1/2 cup zucchini cubes
1/2 cup coloured capsicum cubes
1/2 cup cucumber cubes
1/2 cup beetroot slices
2 cloves of garlic (lehsun), crushed
2 green chillies, slit
Method
- Main Procedure
- Make the pickling solution, by boiling 2 cups of water with the rock salt.
- Cool and add the vinegar. Mix well and keep aside.
- Put all the vegetables, garlic and green chillies into a sterilized jar, fill the jar with the pickling solution and seal with glass or plastic lids.
- Store in a cool place for 1 week before using. Once opened, store in the refrigerator. Unopened pickled vegetables can be kept in a cool, dark place.
- Serve at room temperature.
Outbrain
How long can we store it?
simple n tasty.....!!!!!
the pickled vegetable is an authentic Lebanese dish which has a very tangy taste in it because of the vinegar. the vinegar and the rock salt are infused into the vegetables after keeping them mixed together