Pickled vegetables

Pickled vegetables

INGREDIENTS:

• 200 g of white cabbage
• 200 g of carrots
• 200 g of green beans
• 3 cloves of garlic
• 5 tablespoons of mustard seed
• 4 tablespoons of turmeric powder or fresh turmeric 2-3 cm
• 3 chillis
• 3 tablespoons of vinegar

PREPARATION:

Cut the vegetables into thin strips and blanch for 2 minutes in boiling salted water. Drain and set aside the vegetables.

Blend together the garlic, turmeric and mustard until smooth. In a pot of hot oil add the paste and chilli chopped lengthwise and fry a little, then add the vegetables and stir for 1 minutes. Get out of the heat and add the vinegar. Let stand overnight because it’s better that way.