Quick Pickled…

Since I recently made this instant pickle with carrots, I’ve put it in the carrot category, but I think it would be equally nice with a mix of other crunchy veges as well, such as beets (especially golden ones), daikon or other radishes, turnips, kohlrabi (you get the idea) and cauliflower.

• Cut carrots (and other veges if using) into long pieces that are not too thin–the thickness of a pinky finger is a good ballpark–and the cauliflower into medium sized florets.
• Making sure they are quite dry, mix with a dry rub consisting of salt, turmeric, red chilly/cayenne pepper, and a few pinches of freshly ground mustard seeds.
• Also toss 1-2 tbsp of a nice fruity vinegar–apple cider would be best but a white wine or vinegar should work; (maybe even a malt vinegar?);  I do not recommend balsamic and for sure not the white vinegar one buys in bulk. Alternatively toss in a few tsp of lemon or lime juice.
• Add a nice chunk of ginger that has been julienned into thin strip.
• Slit a number many green chillies as per your taste and set aside.
• In a small saucepan heat some oil–mustard oil if you don’t find it too strong or the sesame oil used in southern India (not quite as raw as the Chinese version) with a couple of pinches of the ground mustard and asofoetida, with whole mustard seeds and a few kernels coriander seeds. When the latter start to splutter, add the green chillies, turn off heat and pour over the carrot/vege mixture. Mix well and let it sit for a bit before serving.

This recipe is for Bhavani Akka and her friend Sulochana who paid it the ultimate compliment by taking it home!