Wednesday, July 21, 2010

Sweet Pickles


A few weeks back, I stumbled upon a blog called The Colors of Indian Cooking, and I was thrilled. Lots of new Indian recipes to try, and an occasional feature called Meatless Mondays. Kathy, the author, blends the recipe in with the narrative around the topic, which isn't my favourite way of presenting recipes, but it's still worth the read.

Shortly after I started reading, Kathy, published a recipe for sweet pickles. What really caught my attention was that the entire recipe took roughly 15 minutes.

I didn't think it was possible. Pickles are these mystical things that you must buy at the deli (dill) or at the farmer's market. You can't make them yourself, can you? And if you could, it couldn't possibly be that easy, could it?

Well, you can, and it does.

I changed her recipe slightly and make the method a little more to my liking, and it turned out great!

Sweet Pickles
  • 6-8 small cucumbers sliced into 1/2 cm rounds
  • 1 medium onion, thinly slice
  • 1 cup of white vinegar
  • 1/2 cup of sugar
  • 1 tsp yellow mustard seed
  • 1/2 tsp turmeric
  • 1 tsp of brown mustard seed
  • 2 tsp of sea salt
  1. Place cucumber and onion in a large microwave-safe dish. In a separate bowl, whisk remaining ingredients together and pour on top of cucumber and onion mixture.
  2. Microwave on high for four minutes.
  3. Stir, and microwave on high for an additional 3 minutes.
  4. Empty bowl into sterilized mason jars and and let cool before refrigerating.
(inspired by a recipe from The Colours of Indian Cooking)

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