Turmeric and Fenugreek Quick Pickles
We love pickles of all kind, especially those that we don’t have to wait long to enjoy. This one, adapted from The Arabesque Table by Reem Kassis, comes together in a snap. The basic recipe calls for cauliflower and carrots, but you can add cabbage, bell peppers, sliced turnip, celery or green beans, if you like. You can also use the stemmy center part of the cauliflower left over after you cut off the florets; slice them into bite-sized pieces. You should have enough brining liquid to add them in.
Makes one 1 1/2 quart (1.5 liter) jar or three 1-pint (475 ml) jars.
Ingredients
1 medium head cauliflower (about 1 pound/450 g), washed and cut into small florets
1/2 pound (225 g) carrots (3 or 4 medium), peeled and sliced into rounds
1 cup apple cider vinegar, distilled white vinegar, or a combination
3 tablespoons coarse sea salt
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
1/8 teaspoon ground fenugreek
Instructions
1. Tightly pack the cauliflower florets and carrots Into a 1 1/2 quart (1.5 liter) glass jar or three 1-pint (475 ml) jars. (If there is room, and you want to add some sliced cauliflower center or other vegetables, add those.)
2. In a medium saucepan, combine 3 cups (700 ml) water, the vinegar, salt, curry powder, turmeric and fenugreek, and bring to a boil over medium-high heat, stirring until the salt dissolves. Remove from the heat and pour over the vegetables in the jar or jars until covered completely. Allow to cool, then cover and refrigerate. The pickles are ready to eat within a few hours, but will taste even better after a couple of days. Refrigerated, they will last 2 to 3 months.
Turmeric and Fenugreek Quick Pickles
Ingredients
- 1 medium head cauliflower (about 1 pound/450 g), washed and cut into small florets
- 1/2 pound (225 g) carrots (3 or 4 medium), peeled and sliced into rounds
- 1 cup apple cider vinegar, distilled white vinegar, or a combination
- 3 tablespoons coarse sea salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground fenugreek
Instructions
- Tightly pack the cauliflower florets and carrots Into a 1 1/2 quart (1.5 liter) glass jar or three 1-pint (475 ml) jars. (If there is room, and you want to add some sliced cauliflower center or other vegetables, add those.)
- In a medium saucepan, combine 3 cups (700 ml) water, the vinegar, salt, curry powder, turmeric and fenugreek, and bring to a boil over medium-high heat, stirring until the salt dissolves. Remove from the heat and pour over the vegetables in the jar or jars until covered completely. Allow to cool, then cover and refrigerate. The pickles are ready to eat within a few hours, but will taste even better after a couple of days. Refrigerated, they will last 2 to 3 months.
