Vegetable pickle
Create a tangy and flavorful Vegetable Pickle with this easy recipe. Featuring crisp green beans, crunchy cauliflower, sweet carrots, and savory red onions, infused with garlic, ginger, and a hint of chili and turmeric. Pickled in a zesty mixture of olive oil, vinegar, and a touch of sweetness, this pickle gets an added crunch from peanuts. Perfect for adding a burst of flavor to any meal!
- 05 May 2024
- Cook time 15 min
- Prep time 20 min
- 6 Servings
- 12 Ingredients
Vegetable pickle is a flavorful and versatile dish that adds a tangy and spicy kick to any meal. This recipe combines fresh vegetables like green beans, cauliflower, and carrots with aromatic spices and crunchy peanuts for a delightful condiment that can be enjoyed as a side dish or topping.
Ingredients:
Instructions:
- Wash and trim the green beans, then cut them into bite-sized pieces.
- Cut the cauliflower into small florets.
- Peel and cut the carrots into sticks.
- Bring a large pot of water to a boil. Add the green beans, cauliflower, and carrots.
- Blanch these vegetables for about 2-3 minutes until they are just tender but still crisp.
- Drain and immerse the vegetables in ice water to stop the cooking process, then drain well.
- In a large skillet or pan, heat the olive oil over medium heat.
- Add the finely sliced red onions and sauté until they become soft and translucent, about 5 minutes.
- Add the minced garlic and grated ginger root, and continue to sauté for another 1-2 minutes until fragrant.
- Add the chili powder and turmeric powder to the pan, stirring well to combine with the onion mixture.
- Cook for another minute to allow the spices to release their flavors.
- Add the blanched vegetables to the pan, stirring to coat them evenly with the aromatic spice mixture.
- Pour in the vinegar and add the sugar, mixing thoroughly.
- Let the mixture simmer on low heat for about 10 minutes, allowing the flavors to meld together.
- Stir in the roasted and coarsely chopped peanuts.
- Continue to cook for an additional 2-3 minutes, ensuring everything is well combined.
- Remove the pan from heat and let the pickle mixture cool completely.
- Transfer the vegetable pickle into sterilized jars or an airtight container for storage.
- This vegetable pickle can be served immediately, but it’s best to let it sit in the refrigerator for at least 24 hours to allow the flavors to develop further.
- Enjoy the pickle as a condiment with your favorite dishes, such as rice, sandwiches, or alongside curries and stews.
Tips:
- Make sure to cut the vegetables into uniform sizes for even pickling.
- Blanch the vegetables briefly before pickling to retain their crunchiness.
- Adjust the amount of chili and turmeric powder according to your spice preference.
- Sterilize your storage jars thoroughly to ensure the pickle lasts longer.
- Let the pickle sit for at least 24 hours before consuming to allow the flavors to meld.
- Stir the pickle occasionally to evenly distribute the spices.
- Always use clean utensils to scoop out the pickle to prevent contamination.
Your vegetable pickle is now ready to enjoy! Store it in a sterilized jar and keep it refrigerated. It makes a delicious accompaniment to sandwiches, rice dishes, and curries. Enjoy the burst of flavors in every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 6g | 15% |
| Sugar 13g | 13% |
| Fat | |
| Fat 16g | 20% |
| Saturated 2.34g | 8% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 360ug | 40% |
| Choline 40mg | 7% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 2.59mg | 16% |
| Vitamin B6 0.33mg | 19% |
| Vitamin B9 88ug | 21% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 33mg | 35% |
| Vitamin E 1.87mg | 12% |
| Vitamin K 30ug | 25% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.26mg | 0% |
| Iron, Fe 2.07mg | 19% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 590mg | 17% |
| Selenium, Se 2.07ug | 4% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.90mg | 8% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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