No winter is complete without a jar of pickled vegetables. Crunchy, tangy & spicy, these appear as a side to all my winter meals. While most of you are euphoric about holiday baking, in our house, it’s all about soups and pickling at this time of the year. Mornings are colder, sun is lazy to show up and nip in the air is here to stay. When I am not stirring pots of stews, I love to steer around the house with jars of pickles, chasing sun light.
- As far as I m concerned, all meals are better with pickles, I have a soft spot for them. Hot & oily ones in particular. If the pickles are sun cooked, even better – which is how my family usually does it.There is something incredibly priceless about what solar cooking does to concoction of spices & mustard oil – the heat from the former and pungency of the oil lend them a distinct flavor & aroma.
- The vegetables I use in this recipe are available all round the year, but back home, we get first batches of those red, juicy carrots, fibrous sem phalli (indian broad beans),earthy tasting cauliflowers and subtly sweet indian radishes and turnips – that’s when you know its time to bottle up!