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.
- 2 pounds cucumbers, peeled, seeded, and diced
- 1 pound onions, diced
- 1 pound cauliflower, diced
- 1/2 pound carrots, peeled and diced
- 1/2 cup salt
- 3 cups cider vinegar
- 1 cup water
- 1 1/2 cups sugar
- 2 tablespoons minced fresh ginger
- 2 tablespoons mustard powder
- 1 tablespoon turmeric
- 1 teaspoon curry powder
Toss the cucumbers, onions, cauliflower, and carrots with the salt and drain in a colander for 2 hours. Rinse thoroughly.
Combine the vinegar, water, sugar, ginger, mustard powder, turmeric, and curry powder in a large nonreactive stockpot and bring to a boil. Add the drained vegetables and return to a boil. Simmer for 5 minutes.
Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.
Can: Use the boiling-water method. Ladle into clean, hot half-pint canning jars, covering the solids by 1/4 inch with liquid. Leave 1/4 inch of headspace between the top of the liquid and the lid. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.