6 indian pickled vegetables Recipes

seedless cucumber, head cauliflower, cut into 1 1/2-inch-wide florets (4 cups), carrots (4 medium), cut into 2 1/2- by 1/2-inch sticks (2 cups), coarsely chopped garlic (6 cloves), coarsely chopped peeled ginger, mustard seeds (preferably black or brown ), coriander seeds, ground turmeric, cumin seeds, fennel seeds, vegetable oil, dried hot red chiles , wiped clean, distilled white vinegar, dark brown sugar

vegetable oil, brown mustard seeds, black peppercorns, coriander seeds, whole allspice, cumin seeds, cardamom pods, split, dried hot red chiles, broken in half, ground turmeric, distilled white vinegar, fresh lime juice, light brown sugar, kosher salt, garlic cloves, peeled and cut in half, in.) fresh ginger, peeled and thickly sliced, persian cucumbers, each cut into 4 spears , or 2 english cucumbers, each cut into thirds crosswise and then into 4 spears

chicken , jointed skin removed, fenugreek seeds, mustard seeds, fennel seed, cumin seed, onion seeds, red chili powder, turmeric powder, green chilies, onions, sliced thinly, garlic paste, ginger paste, yoghurt, plain, lime, juiced, salt, vegetable oil

eggplants (brinjal), ginger (5 inch), garlic cloves (3 north american large pods or 6 small pods), chili powder, turmeric powder, black mustard seeds, powdered, fenugreek seeds , roasted and powdered, cumin seeds , roasted and powdered, salt, sugar, mustard oil (indian grocery store) or 1 1/2 cups vegetable oil, tamarind pulp or 1 1/2 tbsp paste, curry leaf , from indian grocery store (optional), vinegar