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🍽️ Spicy Turmeric Pickled Vegetables

698 kcal · 30 min · 4 servings

Ingredients

• 30 g ginger
• 30 g turmeric root
• 2 garlic cloves
• 600 ml vinegar
• 150 g sugar
• 2 tsp curry powder
• 2 tbsp mustard seeds
• 1 tbsp coriander seeds
• 1 tsp white peppercorns
• salt
• 600 g carrots
• 200 g celery
• 200 g green beans
• 500 g white cabbage
• 500 g cauliflower

Instructions

1. 1. Rinse the jars and lids thoroughly with boiling water.
2. 2. Place the jars and lids on a clean kitchen towel and let them drip dry.
3. 3. Peel the ginger and the turmeric root.
4. 4. Slice the ginger and turmeric into thin rounds.
5. 5. Peel the garlic cloves.
6. 6. Halve the garlic cloves.
7. 7. Add the vinegar, sugar, and 300 milliliters of water to a pot.
8. 8. Heat the liquid in the pot.
9. 9. Add the ginger, turmeric, garlic, curry powder, mustard, coriander, pepper, and 1 teaspoon of salt to the liquid.
10. 10. Bring the spice mixture to a boil once.
11. 11. Remove the pot from the heat.
12. 12. Let the spice liquid cool down.
13. 13. Peel the carrots.
14. 14. Halve the carrots lengthwise.
15. 15. Wash the celery.
16. 16. Remove the tough strings from the celery.
17. 17. Cut the celery into long pieces.
18. 18. Wash the beans.
19. 19. Trim the ends from the beans.
20. 20. Cut the beans into pieces about 3 centimeters long.
21. 21. Remove the outer leaves of the cabbage.
22. 22. Cut out the core from the cabbage.
23. 23. Slice the cabbage into strips.
24. 24. Wash the cauliflower.
25. 25. Divide the cauliflower into small florets.
26. 26. Bring about 2 liters of water to a boil in another pot.
27. 27. Add 4 tablespoons of salt to the boiling water.
28. 28. Add the carrots, celery, and beans to the water.
29. 29. Blanch the vegetables for about 1 minute. (Blanchieren means to briefly cook in boiling water).
30. 30. Remove the vegetables from the water.
31. 31. Shock the vegetables under cold water.
32. 32. Pat the vegetables dry on kitchen paper.
33. 33. Add the cabbage and cauliflower to the boiling salted water.
34. 34. Blanch the cabbage and cauliflower for about 2 minutes.
35. 35. Remove the cabbage and cauliflower from the water.
36. 36. Shock the cabbage and cauliflower under cold water.
37. 37. Pat the cabbage and cauliflower dry on kitchen paper.
38. 38. Layer the prepared vegetables into the jars.
39. 39. Pour the cooled spice liquid over the vegetables.
40. 40. Ensure that the vegetables are completely covered with the liquid.
41. 41. Seal the jars well.
42. 42. Let the vegetables infuse for about 3 weeks.

Nutrition per serving

• kcal: 698
• Protein: 19 g · Fett/Fat: 4 g · Carbs: 132 g