Ingredients with Measurements:
- 1 lb carrots, peeled and sliced into thin rounds
- 3-4 green chilies, sliced
- 1 tbsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
Special equipment needed:
- A large mixing bowl
- A sterilized glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced carrots and green chilies.
2. In a small skillet, toast the mustard seeds, cumin seeds, fennel seeds, and coriander seeds until fragrant.
3. Grind the toasted seeds into a fine powder using a spice grinder or mortar and pestle.
4. Add the ground spices, turmeric powder, and salt to the mixing bowl with the carrots and chilies. Mix well.
5. In a small saucepan, combine the white vinegar, water, and sugar. Bring to a boil, stirring until the sugar dissolves.
6. Pour the hot vinegar mixture over the carrot mixture in the mixing bowl. Mix well.
7. Transfer the pickle mixture to a sterilized glass jar with a tight-fitting lid.
8. Allow the pickle to cool to room temperature before refrigerating.
9. The pickle will be ready to eat after 24 hours and will keep in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for cooling
- Refrigerator temperature for storage
Serving size:
- Makes approximately 2 cups of pickle
Nutritional information:
- Serving size: 1 tablespoon
- Calories: 10
- Total fat: 0g
- Sodium: 50mg
- Total carbohydrates: 2g
- Dietary fiber: 0g
- Sugars: 2g
- Protein: 0g
Substitutions for ingredients:
- Red or yellow chilies can be used instead of green chilies.
- Apple cider vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of sugar.
Variations:
- Add sliced onions or garlic to the pickle mixture for extra flavor.
- Use different spices such as cinnamon, cloves, or cardamom for a different flavor profile.
- Add fresh herbs such as cilantro or mint for a fresh twist.
Tips and tricks:
- Use a mandoline or vegetable slicer to make thin, even slices of carrots.
- Sterilize the glass jar by boiling it in water for 10 minutes before use.
- Allow the pickle to sit at room temperature for at least 24 hours before refrigerating to allow the flavors to meld.
Storage instructions:
- Store the pickle in a sterilized glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating instructions:
- This pickle is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Serve the pickle in a small dish as a condiment for sandwiches or burgers.
- Use the pickle as a topping for tacos or nachos.
- Add the pickle to a salad for extra crunch and flavor.
Garnishes:
- Garnish the pickle with fresh herbs such as cilantro or mint.
Pairings:
- Serve the pickle with grilled meats or vegetables.
- Pair the pickle with a spicy curry or rice dish.
Suggested side dishes:
- Serve the pickle alongside a fresh green salad or coleslaw.
Troubleshooting advice:
- If the pickle is too sour, add a little more sugar to balance the flavors.
- If the pickle is too spicy, reduce the amount of green chilies used.
Food safety advice:
- Always use clean utensils and equipment when making pickles.
- Store the pickle in a sterilized glass jar with a tight-fitting lid in the refrigerator.
- Discard any pickles that have an off smell or appearance.
Food history:
- Pickling is a traditional method of preserving food that has been used for centuries.
Flavor profiles:
- This pickle has a tangy, slightly sweet flavor with a spicy kick from the green chilies.
Serving suggestions:
- Serve the pickle as a condiment or side dish with a variety of meals.
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Region: Indian