Pickled vegetables

Pickled vegetables

Pickled vegetables



  • 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


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.

2 comments to “Pickled vegetables”
2 comments to “Pickled vegetables”

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