Pickled Vegetables
by Tarla Dalal
Added to 15 cookbooks
This recipe has been viewed 64112 times
A spicy and sour accompaniment to mezze dishes. The vegetables compliment many a bland dishes served as mezze.
Main Procedure- Make the pickling solution, by boiling 2 cups of water with the rock salt.
- Cool and add the vinegar. Mix well and keep aside.
- Put all the vegetables, garlic and green chillies into a sterilized jar, fill the jar with the pickling solution and seal with glass or plastic lids.
- Store in a cool place for 1 week before using. Once opened, store in the refrigerator. Unopened pickled vegetables can be kept in a cool, dark place.
- Serve at room temperature.
Other Related Recipes
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe