Mixed Vegetables Pickles
Mixed vegetable pickles are a tangy and spicy condiment made by preserving a variety of fresh vegetables in a flavorful blend of spices, oil, and sometimes vinegar or lemon juice. Common vegetables include carrots, cauliflower, green beans, and radishes. These pickles add a crunchy texture and zesty kick to meals and are especially popular in South Asian cuisines, including Nepal.
30min
Easy
Not spicy
Ingredients
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Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Peeled the potatoes and boiled them with the cauliflower and the green beans.
Cut the potatoes, the carrots, the radishes, the green beans and the cucumber into rectangles of about 2 cm.
Cut finely the green chilies.
In a bowl, mix all the vegetables and green chilies.
In another bowl, mix the ginger paste, the garlic paste, the sesame powder, the red chili powder, the cumin powder, the coriander powder, the salt and the turmeric powder. Add the water.
Heat the mustard oil over low heat and toast the fenugreek seeds and the mustard seeds until fragrant and a dark golden color.
Next, pour the hot oil over the vegetables and add the paste. Mix everything well.
Finally, add the lemon juice to the pickles (optional).
Transfer the pickles to a glass jar. Check that the oil completely covers the pickles (add more if necessary). Seal the jar with a lid and store it in the refrigerator or in a dry place.
Ready! Enjoy the pickles with dal baht or other dishes.
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