Culinary experiments with mixed vegetables

Pickles with mixed vegetables

In Indian grocery stores, you will find a large selection of pickles.  Pickles made with mango, lime/lemon and green chilies are the commonly found varieties.  In A Short Course in Culinary Experiments, a procedure (CP9) is described to make Lemon/lime pickle.  The big advantage in making pickles at home, as opposed to buying from the store, is that one will be able to control the amount of salt and oil that goes into the making of the pickle.  The procedure CP9 can be used to make pickles with mixed vegetables.

You can use frozen mixed vegetables for this preparation (about $ 1.25 per lb, when purchased in bulk).  Usual items seen in mixed vegetables packs are green beans, lima beans, carrot, corn and peas.  Some brands have cauliflower and broccoli mixed in.  I used the brand without cauliflower and broccoli.  To get a tangy taste, I added 1 lime to the mix (done in 2 lbs scale).  The other ingredients are in the same proportion as in CP9.  It takes about 3 weeks for the pickle to cure.  Shelf-life must be long, but I can’t tell you exactly how long.  It lasted for about 2 months, before another batch had to be prepared.  Surprisingly, even corn tasted good in this pickle.  I have never seen corn as an ingredient in commercially available pickles.  Maybe, you will experiment with the kind having cauliflower and broccoli.

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About

Culinary enthusiast, especially for dishes from Northern India. Avid reader of the “A Short Course in Culinary Experiments.” Makes an excellent sambar. Occasional blogger.

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Posted in Chutneys & Pickles
One comment on “Culinary experiments with mixed vegetables
  1. rema ramadas says:

    gud keep it up

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