by Tarla Dalal
Added to 15 cookbooks
This recipe has been viewed 32404 times
A spicy and sour accompaniment to mezze dishes. The vegetables compliment many a bland dishes served as mezze.
- Make the pickling solution, by boiling 2 cups of water with the rock salt.
- Cool and add the vinegar. Mix well and keep aside.
- Put all the vegetables, garlic and green chillies into a sterilized jar, fill the jar with the pickling solution and seal with glass or plastic lids.
- Store in a cool place for 1 week before using. Once opened, store in the refrigerator. Unopened pickled vegetables can be kept in a cool, dark place.
- Serve at room temperature.
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