Assorted Pickled Vegetables
Ingredients
- Ingredients
- 125 grams Peanuts (unsalted)
- 250 grams Broccoli
- 1 gram small Green cabbage (cut into strips)
- ½ bunch scallions
- 250 grams carrots
- 250 grams small Cucumber
- 1 Mango
- 2 red chili peppers
- 2 green chili peppers
- 3 onions
- 3 garlic cloves
- 5 Tbsps vegetable oil
- 2 tsps Turmeric
- 1 Cinnamon stick
- 4 cloves
- 40 grams sugar
- 1 Tbsp salt
- 350 milliliters Vinegar
Preparation steps
Grind peanuts in the mill. Rinse broccoli, cabbage and scallions. Rinse and peel carrots and cucumbers. Cut all vegetables into 1 cm (approximately 0.5 inch) pieces. Peel mango, pit and cut pulp into cubes. Rinse chile peppers, cut lengthwise and remove seeds, cut into small pieces.
Puree onions and garlic. Heat oil in a pan and saute for about 3minutes. Add ground nuts, turmeric, broken cinnamon stick, cloves, season with sugar and salt. Add carrots and chiles and saute for a few minutes. Add vinegar and 250 ml (approximately 1 cup) of water and simmer for 5 minutes. Add broccoli, cabbage, scalllions, cucumber and mango cubes. Simmer for 5 minutes.
Pour vegetable mixture into prepared preserving jars. Seal well and keep refrigerated for 2 weeks.
