Cook the Book: Indian Pickle

Name: Cook the Book: Indian Pickle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Indian, Asian
Ingredients: 227 grams carrots, peeled and diced; 454 grams cauliflower, diced; 710 milliliters cider vinegar; 907 grams cucumbers, peeled, seeded, and diced; 1 teaspoon curry powder; 2 Tbsps minced fresh ginger; 2 Tbsps mustard powder; 454 grams onions, diced; 118 milliliters salt; 355 milliliters sugar; 1 Tbsp turmeric; 237 milliliters water

The recipe Cook the Book: Indian Pickle could satisfy your Indian craving in around 45 minutes. This recipe serves 10. This recipe covers 11% of your daily requirements of vitamins and minerals. This side dish has 185 calories, 2g of protein, and 0g of fat per serving. Head to the store and pick up ginger, turmeric, cider vinegar, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

Toss the cucumbers, onions, cauliflower, and carrots with the salt and drain in a colander for 2 hours. Rinse thoroughly.

Ingredients you will need

Cauliflower

Cucumber

Carrot

Onion

Salt

Equipment you will use

Colander

Combine the vinegar, water, sugar, ginger, mustard powder, turmeric, and curry powder in a large nonreactive stockpot and bring to a boil.

Ingredients you will need

Mustard Powder

Curry Powder

Turmeric

Vinegar

Ginger

Sugar

Water

Equipment you will use

Pot

Add the drained vegetables and return to a boil. Simmer for 5 minutes.

Ingredients you will need

Vegetable

Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.Can: Use the boiling-water method. Ladle into clean, hot half-pint canning jars, covering the solids by 1/4 inch with liquid. Leave 1/4 inch of headspace between the top of the liquid and the lid. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes.

Ingredients you will need

Water

Equipment you will use

Canning Jar

Bowl

Ladle

Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.

Equipment

Ingredients

Servings:

227grams

carrots, peeled and diced 454grams

cauliflower, diced 710milliliters

cider vinegar 907grams

cucumbers, peeled, seeded, and diced 1teaspoon

curry powder 2Tbsps

minced fresh ginger 2Tbsps

mustard powder 454grams

onions, diced 118milliliters

salt 355milliliters

sugar 1Tbsp

turmeric 237milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Tanian et Vincent Careme Terre Brulee Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.