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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pickled Winter Vegetables
 Categories: Indian
      Yield: 1 Pound
 
      1 lb Mixed vegetables
           - (cauliflower florets,
           - sem phalli (Indian broad
           - beans), moo li (Indian
           - radish or daikon),
           - carrots, turnips)
      4 c  Water; up to 5 c; plus:
    1/2 ts Salt
  1 1/4 ts Rai (tiny brown mustard
           - seeds); no substitute
    1/2 ts Hing powder (asafoetida)
      1 ts Turmeric powder
  1 1/2 tb Red chilli powder;
           - adjust to taste
    1/2 ts Granulated sugar or
           - jaggery powder (optional)
           Salt; to taste
    1/2 c  Mustard oil

MMMMM-------------------------EQUIPMENT------------------------------
           Kitchen towels
           Glass bowls
           Plastic wrap sheet
           Wooden spoons; clean & dry
           Wide-mouthed canning jars;
           - sterile *
 
  * preferably with plastic or glass lids
  
  Thoroughly wash all the vegetables under stream of running water to
  remove all dirt & grit.
  
  Since 50% of the carotene content of carrots is in the skin, I don't
  peel them if it looks clean, cut the carrots into thick 2" long
  batons. Peel the skin of turnips (if using) and slice them. Scrape
  the skin of the radish and cut them into 2" long batons. De-vein the
  broad beans. If any of the beans have tough seeds, discard. Cut off
  the cauliflower stems and cut medium size florets.
  
  Bring 4 to 5 cups of water to a rolling boil. Once boiling, add the
  salt and take water off the heat. Add the prepared vegetables to the
  hot water and let sit for 2 to 3 minutes. Drain and spread the
  vegetables on a kitchen towel until they completely dry out.
  
  Using your coffee grinder, coarsely grind the rai seeds. Transfer to a
  small glass bowl and add the hing, turmeric, red chilli powder,
  sugar, and salt to it. Combine the spices with a dry spoon. Lightly
  warm up the mustard oil. Transfer the dried vegetables to a large
  glass bowl. Sprinkle the spice mix over the vegetables and pour 1/4
  cup of oil. Using a clean, dry wooden spoon or your hands, mix well
  so that all the vegetables are well coated with the spices & oil. At
  this point, if you taste, the pickle will be very bitter. But dont
  worry, it will be okay after sun cooking.
  
  Transfer the vegetables to canning jars. Top up with the remaining
  1/4 cup of warm mustard oil. Don't fill until the top of the jar but
  at the same time don't leave a lot of room for bacteria in air to get
  moldy. Leaving 1/2" space from the top is okay. If you are using jars
  with metal lid, you will need to cover the mouth of jar with plastic
  wrap to avoid the contact between pickle & metal. Let the jars sit in
  sun.
  
  The pickle is ready when the spices taste sour and you see vegetables
  releasing their juices at the bottom of the jar but still remaining
  crunchy. You would want to check the salt of the pickle after about 3
  to 4 days and adjust. You will need to shake the jars periodically.
  In Las Vegas winter sun, it took about 8 to 10 days to get that stage.
  
  There is no need to refrigerate.
  
  Sun-cooked pickles normally last at room conditions. Always use a
  clean spoon to serve the pickles, they keep for months together.
  
  Recipe by sanjuro
  
  Recipe FROM: 
 
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