Home cooking: Pickled mixed vegetables

August 09, 2011

This is typically a Mauritian condiment that can be served with rice, fried fish or lentil stew.

— Kelly L. Rajahpillay, office manager for The Presbyterian Church of Hagerstown. For more information about the church, call 301-739-6337.

Pickled mixed vegetables

3 cloves garlic, finely minced

1/2 to 3/4 cup of olive oil, or more as needed

Salt to taste

3 tablespoons ground turmeric

1 1/2 tablespoons ground mustard

3 medium carrots, cut into matchsticks

1/2 head of cauliflower, cut into florets

1/2 pound of green beans, sliced lengthwise into thin strips

1 small head of cabbage, finely shredded

1 or 2 jalapeno peppers, sliced lengthwise (see cook's note)

2 tablespoons apple cider vinegar, or more to taste

In a large, deep skillet over medium heat, sauté garlic in olive oil. Add salt, turmeric and mustard and stir.

Add carrots and cauliflower. Cook for 3 to 5 minutes or until slightly tender.

Add green beans and cabbage, and cook for 1 to 3 minutes. Add more oil to vegetables as needed. Add the jalapenos and cook for 1 to 2 minutes.

Remove pan from heat. Add vinegar. Taste and adjust vinegar as needed.

Serve immediately.

Cook's note: Other hot peppers may be substituted for the jalapenos.

— Courtesy of Kelly L. Rajahpillay

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