Indian-Spiced Pickled Vegetables

Name: Indian-Spiced Pickled Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp mustard seeds (preferably black or brown); 227 grams carrots (4 medium), cut into 2 1/2- by 1/2-inch sticks (2 cups); 1 large heads cauliflower, cut into 1 1/2-inch-wide florets (4 cups); 1 teaspoon coriander seeds; 1 seedless cucumber; 1 teaspoons cumin seeds; 3 Tbsps packed dark brown sugar; 1 teaspoons fennel seeds; 6 cloves tablespoons coarsely chopped garlic; 3 Tbsps coarsely chopped peeled ginger; 1 teaspoon ground turmeric; 10 inches dried hot red chiles, wiped clean; 79 milliliters vegetable oil; 118 milliliters distilled white vinegar

You can never have too many side dish recipes, so give Indian-Spiced Pickled Vegetables a try. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 275 calories, 4g of protein, and 20g of fat each. If you have mustard seeds, ginger, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Preheat oven to 250°F with rack in middle.

Equipment you will use

Oven

Trim end from cucumber, then halve lengthwise. Scrape out and discard any seeds with a small spoon, then cut into 2- by 1/2-inch sticks.

Ingredients you will need

Cucumber

Seeds

Cook cauliflower and carrots together in a large pot of boiling salted water (1 1/2 tablespoons salt for 3 quarts water), stirring occasionally, 1 minute.

Ingredients you will need

Cauliflower

Carrot

Water

Salt

Equipment you will use

Pot

Drain in a colander, then put colander in an ice bath.

Ingredients you will need

Ice

Equipment you will use

Colander

Drain again in colander, then pat vegetables very dry.

Ingredients you will need

Vegetable

Equipment you will use

Colander

Arrange cauliflower, carrots, and cucumber in 1 layer in a 17- by 12-inch shallow baking pan and bake, stirring occasionally, until vegetables are dry and slightly limp, about 30 minutes.

Ingredients you will need

Cauliflower

Vegetable

Cucumber

Carrot

Equipment you will use

Baking Pan

Oven

Pulse garlic and ginger with 1 teaspoon salt in a food processor until finely ground, then transfer to a bowl. Pulse mustard seeds in spice grinder until coarsely ground, then stir together with remaining spices.

Ingredients you will need

Mustard Seeds

Garlic

Ginger

Spices

Salt

Equipment you will use

Food Processor

Bowl

Heat wok over high heat until a drop of water evaporates instantly.

Ingredients you will need

Water

Equipment you will use

Wok

Pour oil down side of wok, then tilt wok to swirl, coating side. When oil just begins to smoke, add chiles and spice mixture and cook, stirring, 10 seconds.

Ingredients you will need

Chili Pepper