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Cook the Book: Indian Pickle

[Photograph: Caroline Russock]

After doing a bit of research in the world of Indian pickling I'm going to have to say that this Indian Pickle from Put 'em Up! aren't likely to be found anywhere in Mumbai or Kashmir. These pickles made from cucumbers, cauliflower, onions, and carrots struck me as more of an Indian accented giardiniera or piccalilli, and a perfect sandwich pickle.

Before preparing the pickle, the diced vegetables are mixed with salt and left to drain for two hours. This dehydrates them slightly making sure that they vegetables retain a good amount of their crispness even after they've soaked in the brine. The sugar-vinegar ratio in this recipe makes for a fairly mild and sweet pickle, and one that can easily be tweaked according to your whims. I'd reckon that adding a few dried or fresh chiles to the mix along with any other Indian spices you have on hand would work very well. As far as serving suggestions go, I'm planning on roast beef sandwiches with curried mayo, and subbing it in for relish or chopped pickle in egg salad or deviled eggs for starters.

Win Put 'em Up!

As always with our Cook the Book feature, we have five (5) copies of Put 'em Up! to give away this week.

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