Indian Summer Pickles - alive magazine

Name: Indian Summer Pickles - alive magazine
Ingredients: 2 tsp (10 mL) coriander seeds; 1/2 tsp (2 mL) cumin seed; 2 tsp (10 mL) yellow mustard seed; 2 cups (500 mL) water; 4 cups (1 L) cider vinegar; 10 garlic cloves, peeled; 2 in (5 cm) piece fresh ginger, cut into roughly 6 equal pieces; 2 cups (500 mL) peeled pearl onions; 3 Tbsp (45 mL) natural cane sugar; 3 Tbsp (45 mL) kosher salt; 1 tsp (5 mL) black peppercorns; 1 tsp (5 mL) turmeric; 1/2 tsp (2 mL) garam masala; 1/4 tsp (1 mL) chili flakes (optional); 1 cauliflower, trimmed and cut into florets (about 8 cups/2 L total); 2 cups (500 mL) both red and orange bell pepper, cut into large chunks

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The colours of this recipe, once canned, are reminiscent of all the brilliance of a summer sunset. Lightly perfumed with cumin, turmeric, and garam masala…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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